Ingredients with Measurements:
- 2 cups cooked rice
- 2 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon douchi (fermented black beans), rinsed and mashed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced
- Salt, to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Crack the eggs into the wok and scramble them until they are cooked through. Remove the eggs from the wok and set them aside.
3. Add the mashed douchi to the wok and stir-fry for 30 seconds.
4. Add the cooked rice to the wok and stir-fry for 2-3 minutes, breaking up any clumps of rice with a spatula.
5. Add the soy sauce, sesame oil, and white pepper to the wok and stir-fry for another minute.
6. Add the scrambled eggs back into the wok and stir-fry for another minute.
7. Add the sliced green onions to the wok and stir-fry for 30 seconds.
8. Taste the fried rice and add salt if needed.
9. Serve hot.
15-20 minutes
Temperature: Medium-high heat
Serving size: 2-3 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 33g
- Protein: 10g
- Fiber: 1g
- Sodium: 700mg
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or peanut oil.
- White pepper can be substituted with black pepper.
- Green onions can be substituted with chopped cilantro or parsley.
Variations:
- Add diced vegetables such as carrots, peas, or bell peppers to the fried rice.
- Use leftover cooked chicken or shrimp instead of eggs.
- Add a splash of rice vinegar or lime juice for extra acidity.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to rinse and mash the douchi before adding it to the wok.
- Stir-fry the rice quickly to prevent it from becoming mushy.
- Use a spatula to break up any clumps of rice.
Storage instructions:
- Store 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 bowl or on a plate.
- Garnish with additional sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a simple vinaigrette
Troubleshooting advice:
- If the fried rice is too dry, add a splash of soy sauce or sesame oil.
- If the fried rice is too wet, continue to stir-fry until the excess moisture has evaporated.
Food safety advice:
- Make sure to cook the eggs thoroughly before adding them to the fried rice.
- Store leftover fried rice in the refrigerator and reheat it to an internal temperature of 165°F before eating.
Food history:
- Douchi is a traditional Chinese ingredient made from fermented black soybeans. It has a salty and slightly bitter flavor and is often used in stir-fries and sauces.
Flavor profiles:
- The fried rice has a savory and slightly salty flavor from the douchi and soy sauce. The sesame oil adds a nutty flavor and the white pepper adds a subtle heat.
Serving suggestions:
- Serve the fried rice as a main dish for lunch or dinner.
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Region: Chinese