Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 2 tablespoons duck sauce
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup scallions, chopped
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 minced garlic and diced onion and stir-fry for 1-2 minutes until fragrant.
3. Add the frozen peas and carrots and stir-fry for another 2-3 minutes until they are cooked through.
4. Add the cooked white rice to the wok and stir-fry for 2-3 minutes until the rice is heated through.
5. Add the soy sauce, duck sauce, and black pepper to the wok and stir-fry for another 1-2 minutes until the rice is evenly coated.
6. Push the rice mixture to the sides of the wok, creating a well in the center.
7. Pour the beaten eggs into the well and scramble until cooked through.
8. Mix the scrambled eggs into the rice mixture.
9. Add the chopped scallions to the wok and stir-fry for another 1-2 minutes until everything is evenly combined.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 34g
Protein: 6g
Substitutions for ingredients:
- Cooked brown rice can be used instead of white rice.
- Fresh or canned peas and carrots can be used instead of frozen.
- Hoisin sauce can be used instead of duck sauce.
Variations:
- Add diced cooked chicken or shrimp to the rice mixture for extra protein.
- Use different vegetables such as broccoli or bell peppers.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to stir-fry the rice mixture constantly to prevent sticking and burning.
- Adjust the amount of soy sauce and duck sauce to taste.
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 until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks or a fork.
Garnishes:
Garnish with additional chopped scallions or sesame seeds.
Pairings:
Pair with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed vegetable stir-fry.
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, cook for a few more minutes until the excess moisture evaporates.
Food safety advice:
Make sure to cook the rice and eggs to a safe temperature of 165°F.
Food history:
Fried rice is a popular dish in many Asian cuisines, and is believed to have originated in China over 1,500 years ago.
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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