Ingredients with Measurements:
- 2 cups cooked rice
- 2 eggs
- 2 tablespoons vegetable oil
- 1/2 cup chopped Allium Chinense (scallions)
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a large skillet or wok, heat the vegetable oil over medium-high heat.
b. Add the chopped onion and sauté for 2-3 minutes until translucent.
c. Add the minced garlic and sauté for another minute.
d. Add the chopped Allium Chinense, chopped carrot, and frozen peas. Stir-fry for 2-3 minutes until the vegetables are tender.
e. Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are cooked through.
f. Add the cooked rice to the skillet and stir-fry everything together for 2-3 minutes.
g. Add the soy sauce and stir to combine.
h. Season with salt and pepper to taste.
i. Serve hot.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 2-3 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 38g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- Allium Chinense can be substituted with regular scallions or green onions.
- Frozen peas can be substituted with fresh peas or other vegetables like corn or bell peppers.
Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add a dash of sesame oil for extra flavor.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to scramble the eggs separately before adding them to the skillet to ensure they cook evenly.
- Don't overcook the vegetables to retain their crunchiness.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with chopsticks.
Garnishes:
- Garnish with chopped cilantro or sesame seeds.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the vegetables are too crunchy, cook them for a few more minutes.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
- Allium Chinense, also known as Chinese scallion, is a popular ingredient in Chinese cuisine.
Flavor profiles:
- This dish is savory, slightly sweet, and has a subtle onion flavor.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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