Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup sliced bamboo shoots
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the bamboo shoots and mushrooms and stir-fry for 2-3 minutes until tender.
4. Push the vegetables to the side of the pan and add the beaten eggs to the center. Scramble the eggs until cooked through.
5. Add the cooked rice to the pan and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, oyster sauce, salt, and black pepper to the pan and stir-fry for another minute.
7. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 35g
Protein: 7g
Sodium: 700mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Any type of cooked rice can be used instead of white rice.
- Canned bamboo shoots can be used instead of fresh bamboo shoots.
- Any type of mushrooms can be used instead of sliced mushrooms.
- Vegetable oil can be substituted with any other cooking oil.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Fish sauce can be used instead of oyster sauce.
Variations:
- Add diced carrots or bell peppers for extra color and flavor.
- Use leftover cooked chicken or shrimp to make it a complete meal.
- Add a pinch of red pepper flakes for some heat.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is hot before adding the oil and ingredients.
- Stir-fry quickly to prevent the rice from becoming mushy.
- Use a wooden spoon or spatula to prevent scratching the non-stick surface of the pan.
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 a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions
Pairings:
- Steamed vegetables such as broccoli or bok choy.
- Egg rolls or spring rolls.
- Chinese hot and sour soup.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure to cook the rice and vegetables to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fried rice is a popular dish in Chinese cuisine that originated in the Sui dynasty (581-618 AD). It was originally made with leftover rice and stir-fried with vegetables and meat.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese