Ingredients with Measurements:
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 teaspoon black pepper
- 1/2 cup chopped Chinese pistache nuts
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onions and carrots and stir-fry for 2-3 minutes until slightly softened.
3. Add the garlic and stir-fry for another 30 seconds.
4. Push the vegetables to the side of the wok and pour the beaten eggs into the center. Scramble the eggs until cooked through.
5. Add the cooked rice, peas, soy sauce, oyster sauce, and black pepper to the wok. Stir-fry for 3-4 minutes until the rice is heated through and the sauce is evenly distributed.
6. Add the chopped Chinese pistache nuts and stir-fry for another minute.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 40g
Protein: 10g
Sodium: 1000mg
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe.
- Any type of vegetable can be used instead of carrots and peas.
- Cashews or almonds can be used instead of Chinese pistache nuts.
Variations:
- Add diced chicken, shrimp, or tofu for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add diced pineapple for a sweet and savory twist.
Tips and tricks:
- Use cold, leftover rice for the best texture.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok.
- Add more soy sauce or oyster sauce to taste.
Storage instructions:
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover 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 with chopsticks and a garnish of chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, or sliced red chili peppers.
Pairings:
Serve with egg rolls or spring rolls for a complete Chinese meal.
Suggested side dishes:
Steamed broccoli or stir-fried bok choy.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok.
- If the rice is too wet, stir-fry for a few more minutes to evaporate any excess moisture.
Food safety advice:
Make sure to cook the eggs and vegetables to a safe temperature of 165°F.
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, umami, nutty.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Chinese dishes.
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Region: Chinese