Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced kahikatea
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup frozen peas
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced kahikatea, carrots, onions, and celery to the skillet and sauté for 5-7 minutes until the vegetables are tender.
3. Add the minced garlic to the skillet and sauté for an additional minute.
4. Add the cooked rice and frozen peas to the skillet and stir to combine.
5. Add the soy sauce to the skillet and stir to evenly distribute.
6. Season with salt and pepper to taste.
7. Cook for an additional 2-3 minutes until the rice is heated through and the flavors have melded together.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 7g
- Total carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Kahikatea can be substituted with any other type of white fish.
- Frozen peas can be substituted with any other type of frozen vegetable.
Variations:
- Add diced chicken, shrimp, or tofu for additional protein.
- Add diced pineapple for a tropical twist.
- Add scrambled eggs for a breakfast-style fried rice.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure to evenly distribute the soy sauce throughout the rice.
- Don't overcook the vegetables to ensure they retain their texture.
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.
Garnishes:
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed green salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
- Make sure to cook the rice to a safe internal temperature of 165°F.
Food history:
- Fried rice originated in China and has since become a popular dish around the world.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Taste: Savory, Tangy, Herbaceous, Spicy, Aromatic