Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 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 onion, carrot, celery, and bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. Add the frozen peas and garlic. Stir-fry for another minute.
4. Push the vegetables to the side of the wok or skillet and add the beaten eggs to the center. Scramble the eggs until cooked through.
5. Add the cooked rice to the wok or skillet and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, sesame oil, salt, and pepper. 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: 250
Fat: 9g
Carbohydrates: 35g
Protein: 7g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of cooked rice, such as brown rice or jasmine rice.
- You can use any type of oil, such as canola oil or peanut oil.
- You can use any type of vegetables, such as broccoli or zucchini.
- You can use any type of protein, such as chicken or shrimp.
Variations:
- Add diced ham or bacon for a meatier version.
- Add chopped nuts, such as cashews or peanuts, for extra crunch.
- Add diced pineapple for a sweet and savory twist.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the vegetables quickly over high heat to retain their crunch.
- Don't overcook the eggs, as they can become tough and rubbery.
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 large bowl or on individual plates.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the fried rice is too dry, add a splash of chicken broth or water to moisten it.
- If the fried rice is too wet, cook it for a few more minutes over high heat to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
- Store any leftover fried rice in the refrigerator within 2 hours of cooking.
Food history:
Congyang Fried Rice is a popular dish in Chinese cuisine, typically made with leftover rice and a variety of vegetables and proteins.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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