Ingredients with Measurements:
- 3 cups cooked white rice
- 2 tablespoons vegetable oil
- 2 tablespoons Chinese fermented bean paste (doubanjiang)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the Chinese fermented bean paste and stir-fry for 30 seconds.
3. Add the cooked rice, soy sauce, sugar, salt, and white pepper. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
4. Push the rice to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked, then mix them into the rice.
5. Add the thawed peas and carrots and stir-fry for another minute.
6. Add the sliced green onions and stir-fry for 30 seconds.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 297
Fat: 9g
Carbohydrates: 45g
Protein: 8g
Sodium: 581mg
Sugar: 3g
Substitutions for ingredients:
- Instead of Chinese fermented bean paste, you can use miso paste or chili bean paste.
- Instead of frozen peas and carrots, you can use any other vegetables you like.
Variations:
- Add diced chicken, shrimp, or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped garlic and ginger for extra flavor.
Tips and tricks:
- Use leftover rice that has been refrigerated overnight for best results.
- Make sure to break up any clumps of rice while stir-frying.
- Don't overcook the vegetables, as they should still be slightly crunchy.
Storage instructions:
Store any leftovers 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 sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Chinese hot and sour soup, stir-fried vegetables, or egg rolls.
Suggested side dishes:
Steamed broccoli, bok choy, or edamame.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth while stir-frying.
- If the rice is too wet, cook it for a few more minutes until it dries out.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Fried rice is a popular dish in Chinese cuisine, and is often made with leftover rice and various vegetables and proteins.
Flavor profiles:
Savory, umami, slightly spicy
Serving suggestions:
Serve the fried rice as a main dish or as a side dish to a larger meal.
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Region: Chinese