Ingredients with Measurements:
- 3 cups cooked white rice
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 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
- 1/4 cup chopped green onions
Special Equipment Needed:
- Large wok or skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the garlic and stir-fry for 10 seconds.
3. Add the diced onions and stir-fry for 1 minute.
4. Add the diced carrots and stir-fry for 2 minutes.
5. Add the diced bell peppers and stir-fry for 1 minute.
6. Add the frozen peas and stir-fry for 1 minute.
7. Push the vegetables to the side of the wok or skillet and add the beaten eggs. Scramble the eggs until cooked.
8. Add the cooked rice to the wok or skillet and stir-fry for 2 minutes.
9. Add the soy sauce, oyster sauce, salt, and black pepper. Stir-fry for 1 minute.
10. Add the chopped green onions and stir-fry for 1 minute.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320 per serving
- Fat: 10g
- Carbohydrates: 48g
- Protein: 9g
- Sodium: 840mg
Substitutions for ingredients:
- You can use any color of bell peppers instead of red and green.
- You can use fresh or canned corn instead of frozen peas.
- You can use chicken or shrimp instead of eggs.
Variations:
- You can add diced ham or bacon for a meatier version.
- You can add chopped pineapple for a sweet and sour flavor.
- You can add chopped cashews or peanuts for a crunchy texture.
Tips and Tricks:
- Use cold cooked rice for best results.
- Stir-fry the vegetables in batches to avoid overcrowding the wok or skillet.
- Use a wooden spoon or spatula to prevent the rice from sticking to the wok or skillet.
- Add a splash of sesame oil for extra flavor.
Storage Instructions:
- Store 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 large bowl or on individual plates.
- Garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Chinese stir-fry vegetables
- Egg rolls
- Wonton soup
Suggested Side Dishes:
- Steamed broccoli
- Fried dumplings
- Hot and sour soup
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes until the excess moisture evaporates.
Food Safety Advice:
- Make sure the eggs are fully cooked before adding the rice to the wok or skillet.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Fried rice is a popular dish in Chinese cuisine and is believed to have originated in the Sui dynasty (581-618 AD).
Flavor Profiles:
- Savory, slightly sweet, and umami.
Serving Suggestions:
- Serve as a main dish or as a side dish with other Chinese dishes.
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