Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/2 cup frozen peas and carrots
- 2 eggs, beaten
- 2 tablespoons light soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
a. Heat the wok or skillet over medium-high heat and add the vegetable oil.
b. Add the minced garlic and diced onion and stir-fry until fragrant and lightly browned.
c. Add the frozen peas and carrots and stir-fry for 1-2 minutes until they are thawed and heated through.
d. Push the vegetables to one side of the wok or skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked through, then mix them with the vegetables.
e. Add the cooked white rice to the wok or skillet and stir-fry everything together for 2-3 minutes until the rice is heated through.
f. Pour the light soy sauce over the rice and stir-fry for another minute until everything is evenly coated.
g. Season with salt and pepper to taste.
h. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 43g
- Protein: 9g
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 fresh vegetables instead of frozen, such as diced bell peppers or sliced mushrooms.
- You can use dark soy sauce instead of light soy sauce for a stronger flavor.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add chopped scallions or cilantro for extra flavor and color.
- Use leftover cooked vegetables instead of frozen peas and carrots.
- Add a splash of sesame oil for a nutty flavor.
Tips and tricks:
- Use cold cooked rice for best results, as it will fry up better and not be too sticky.
- Make sure to stir-fry constantly to prevent the rice from sticking to the wok or skillet.
- You can add a bit of water or chicken broth if the rice is too dry.
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:
- Sprinkle with sesame seeds or chopped scallions for a pop of color.
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 light vinaigrette
Troubleshooting advice:
- If the rice is too dry, add a bit of water or chicken broth to moisten it.
- If the rice is too sticky, use a fork to separate the grains while stir-frying.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
Food history:
- Fried rice is a popular dish in many Asian cuisines, and is often made with leftover rice and whatever vegetables and proteins are on hand.
Flavor profiles:
- This dish is savory and slightly salty, with a hint of garlic and onion.
Serving suggestions:
- Serve as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Chinese