Ingredients with Measurements:
- 2 cups cooked rice
- 2 dried conpoy (dried scallops)
- 2 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup chopped scallions
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Soak the dried conpoy in hot water for 10 minutes until softened. Drain and shred into small pieces.
2. Beat the eggs in a bowl and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the shredded conpoy and stir-fry for 1 minute.
5. Push the conpoy to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until cooked.
6. Add the cooked rice to the wok and stir-fry for 2-3 minutes.
7. Add the soy sauce, salt, and white pepper to the wok and stir-fry for another minute.
8. Add the chopped scallions to the wok and stir-fry for 30 seconds.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 360
- Fat: 14g
- Carbohydrates: 44g
- Protein: 14g
Substitutions for ingredients:
- Dried conpoy can be substituted with dried shrimp or bacon.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add diced carrots, peas, or corn for a vegetable fried rice.
- Substitute the rice with quinoa or cauliflower rice for a low-carb option.
- Add diced chicken or shrimp for a protein-packed meal.
Tips and tricks:
- Use leftover rice that has been refrigerated overnight for the best texture.
- Make sure to scramble the eggs separately from the rice to prevent clumping.
- Use a wooden spoon or spatula to prevent the rice from sticking to the wok.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Presentation ideas:
- Serve in a bowl or on a plate with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped cilantro or parsley
- Sliced red chili peppers
Pairings:
- Chinese broccoli stir-fry
- Hot and sour soup
Suggested side dishes:
- Steamed dumplings
- Egg rolls
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, spread it out on a baking sheet and let it dry out in the refrigerator for a few hours.
Food safety advice:
- Make sure to cook the eggs and rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Fried rice originated in China and has been a popular dish for centuries.
Flavor profiles:
- Salty, umami, savory
Serving suggestions:
- Serve as a main dish or as a side dish with other Chinese dishes.
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Region: Chinese