Ingredients with Measurements:
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup frozen peas
- 2 tablespoons banana ketchup
- 2 tablespoons soy sauce
- 2 eggs, beaten
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chopped onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
3. Add the chopped red bell pepper and frozen peas, and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the cooked rice to the wok, and stir-fry for 2-3 minutes until the rice is heated through.
5. Add the banana ketchup and soy sauce to the wok, and stir-fry for another 1-2 minutes until the rice is evenly coated.
6. Push the rice mixture to one side of the wok, and pour the beaten eggs into the other side. Scramble the eggs until they are cooked through.
7. Mix the scrambled eggs into the rice mixture, and season with salt and pepper to taste.
8. Garnish with chopped green onions, and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 9g
- Carbohydrates: 39g
- Protein: 7g
- Sodium: 580mg
- Sugar: 6g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral oil such as canola oil or grapeseed oil.
- Onion: Can be substituted with shallots or scallions.
- Garlic: Can be substituted with garlic powder.
- Red bell pepper: Can be substituted with any color bell pepper or other vegetables such as carrots or broccoli.
- Frozen peas: Can be substituted with any frozen mixed vegetables.
- Banana ketchup: Can be substituted with regular ketchup or tomato sauce mixed with a little bit of sugar.
- Soy sauce: Can be substituted with tamari or coconut aminos for a gluten-free option.
- Eggs: Can be omitted for a vegan option or substituted with scrambled tofu.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add chopped pineapple or mango for a tropical twist.
- Use different sauces such as teriyaki or hoisin sauce for a different flavor.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the vegetables quickly over high heat to prevent them from getting too soft.
- Use a spatula to break up any clumps of rice.
- Adjust the amount of banana ketchup and soy sauce to your liking.
Storage instructions:
- Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a bowl or on a plate.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
- Banana ketchup is a popular condiment in the Philippines, where it was created during World War II when there was a shortage of tomatoes.
Flavor profiles:
- Sweet and tangy from the banana ketchup, savory from the soy sauce, and slightly spicy from the garlic and onion.
Serving suggestions:
- Serve the fried rice as a main dish for lunch or dinner.
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