Ingredients with Measurements:
- 2 cups cooked white 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
- 2 tablespoons soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced onion and carrots and sauté for 2-3 minutes until slightly softened.
3. Add the frozen peas and minced garlic and sauté for another 1-2 minutes.
4. Push the vegetables to the side of the wok or skillet and pour the beaten eggs into the empty space.
5. Scramble the eggs until cooked through and then mix them in with the vegetables.
6. Add the cooked white rice to the wok or skillet and stir to combine with the vegetables and eggs.
7. Add the soy sauce and stir to evenly distribute.
8. Season with salt and pepper to taste.
9. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 245
Fat per serving: 8g
Carbohydrates per serving: 35g
Protein per serving: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any type of oil can be used instead of vegetable oil.
- Other vegetables such as bell peppers or broccoli can be added or substituted.
Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Add chopped nuts or sesame seeds for extra crunch.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to cook the eggs separately before mixing them in with the rice.
- Use a wooden spoon or spatula to prevent the rice from sticking to the wok or skillet.
Storage instructions:
Leftovers can be stored 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 or on a plate with chopsticks.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli or green beans.
Troubleshooting advice:
If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
Make sure to cook the rice and eggs to the appropriate temperature to prevent foodborne illness.
Food history:
Fried rice originated in China and has since become a popular dish in many Asian countries.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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