Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup sliced bamboo shoots
- 2 eggs
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the onions, carrots, and garlic and sauté for 3-4 minutes until the vegetables are tender.
3. Add the sliced bamboo shoots and cook for another 2-3 minutes.
4. Push the vegetables to one side of the skillet and crack the eggs into the other side.
5. Scramble the eggs until they are cooked through and then mix them with the vegetables.
6. Add the cooked rice to the skillet and stir everything together.
7. Drizzle soy sauce over the rice and stir to combine.
8. Season with salt and pepper to taste.
9. Cook for another 2-3 minutes until everything is heated through.
10. Garnish with chopped green onions and serve hot.
20-25 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 32g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe.
- Instead of bamboo shoots, you can use sliced water chestnuts or diced bell peppers.
- You can substitute soy sauce with tamari or coconut aminos.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add diced pineapple or raisins for a sweet and savory twist.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to scramble the eggs separately before mixing them with the vegetables.
- Don't overcook the vegetables to keep them crunchy.
Storage instructions:
- Store any leftovers 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:
- Chopped green onions, sesame seeds, or sliced red chili peppers.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli, green beans, or bok choy.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
- Make sure to cook the eggs and vegetables to a safe temperature of 165°F.
Food history:
- Fried rice originated in China and has been a popular dish for centuries.
Flavor profiles:
- This dish is savory, slightly sweet, and has a crunchy texture from the bamboo shoots.
Serving suggestions:
- Serve as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Chinese