Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups chopped bok choi
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and softened.
3. Add the chopped bok choi and frozen peas to the skillet, and stir-fry for 2-3 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet, and add the beaten eggs to the other side. Scramble the eggs until cooked through, and then mix them in with the vegetables.
5. Add the cooked white rice to the skillet, and stir to combine with the vegetables and eggs.
6. Drizzle the soy sauce and oyster sauce over the rice, and sprinkle with black pepper. Stir to combine.
7. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
20-25 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 32g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Instead of bok choi, you can use any leafy green vegetable such as spinach or kale.
- Instead of frozen peas, you can use any frozen vegetable such as corn or carrots.
- Instead of oyster sauce, you can use hoisin sauce or soy sauce.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Make sure to use cold, cooked rice for best results.
- Use a non-stick skillet to prevent the rice from sticking to the pan.
- Add a splash of sesame oil for extra flavor.
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 with chopsticks for an authentic Asian-inspired presentation.
Garnishes:
- Sprinkle with sesame seeds or chopped peanuts for extra crunch.
Pairings:
- Serve with a side of steamed edamame or a cucumber salad.
Suggested side dishes:
- Steamed edamame
- Cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken or vegetable broth to moisten it.
- If the rice is too wet, cook for an additional 1-2 minutes to evaporate any excess moisture.
Food safety advice:
- Make sure to cook the rice and eggs to a safe internal temperature of 165°F.
Food history:
- Fried rice is a popular dish in many Asian cuisines, and is believed to have originated in China over 1,500 years ago.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as a main dish or as a side dish to accompany your favorite Asian-inspired meal.
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