Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup chopped kale
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
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 garlic and stir-fry for 30 seconds.
3. Add the onions and stir-fry for 1 minute.
4. Add the carrots and bell peppers and stir-fry for 2-3 minutes or until slightly softened.
5. Add the kale and stir-fry for 2-3 minutes or until wilted.
6. Add the cooked rice and stir-fry for 2-3 minutes or until heated through.
7. Add the soy sauce, sesame oil, and scallions. Stir-fry for another minute.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 32g
Protein: 5g
Fiber: 2g
Substitutions for ingredients:
- Kale can be substituted with spinach or bok choy.
- Carrots can be substituted with peas or corn.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add cooked shrimp, chicken, or tofu for a protein boost.
- Add a beaten egg and scramble it with the vegetables before adding the rice.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure all vegetables are chopped into small, uniform pieces for even cooking.
- Don't overcook the vegetables to maintain their texture and color.
- Add more soy sauce or salt if needed.
Storage instructions:
Refrigerate leftovers in an airtight container 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 sesame seeds or chopped scallions.
Pairings:
Pair with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, edamame, or cucumber 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 all vegetables are washed and cooked to a safe temperature.
Food history:
Fried rice is a popular dish in many Asian countries and is often made with leftover rice and various vegetables and proteins.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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