Ingredients with Measurements:
- 2 cups cooked white rice
- 2 eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon dried chenpi (mandarin orange peel)
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Grater
Step-by-step instructions:
1. Heat the wok or skillet over high heat. Add vegetable oil and swirl to coat the bottom of the pan.
2. Add the beaten eggs and scramble until cooked. Remove from the pan and set aside.
3. Add the diced carrots, bell peppers, and onions to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the minced garlic, grated ginger, and dried chenpi to the pan. Stir-fry for another minute until fragrant.
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, and sesame oil to the pan. Stir-fry for another minute until the rice is evenly coated.
7. Add the scrambled eggs back to the pan and stir-fry for another minute until everything is well combined.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 245
Fat: 10g
Carbohydrates: 32g
Protein: 7g
Sodium: 471mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Instead of dried chenpi, you can use fresh orange zest.
- You can use any vegetables you like in this recipe, such as peas, corn, or broccoli.
- You can use any type of oil you prefer, such as canola oil or peanut oil.
Variations:
- Add cooked shrimp or chicken to the fried rice for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Use leftover rice that has been chilled in the refrigerator overnight for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the pan.
- You can also add a splash of rice vinegar or mirin for extra tanginess.
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, garnished with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
This fried rice pairs well with stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the rice is too dry, you can add a splash of chicken broth or water to moisten it.
- If the rice is too wet, you can spread it out on a baking sheet and bake it in the oven at 350°F for 10-15 minutes to dry it out.
Food safety advice:
Make sure to cook the eggs and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Chenpi is a traditional Chinese ingredient made from dried mandarin orange peel. It is commonly used in Chinese cuisine to add flavor and aroma to dishes.
Flavor profiles:
This fried rice has a savory and slightly sweet flavor, with a subtle citrus aroma from the dried chenpi.
Serving suggestions:
Serve this fried rice as a main dish or as a side dish with your favorite Chinese meal.
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Region: Chinese