Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 eggs, beaten
- 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 onion, carrot, and celery to the skillet and sauté for 5-7 minutes until the vegetables are tender.
3. Add the frozen peas and minced garlic to the skillet and sauté for an additional 2-3 minutes.
4. Push the vegetables to the sides of the skillet and pour the beaten eggs into the center. Scramble the eggs until cooked through.
5. Add the cooked jasmine rice to the skillet and stir to combine with the vegetables and eggs.
6. Drizzle the soy sauce over the rice and stir to evenly distribute.
7. Season with salt and pepper to taste.
8. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 7g
Sodium: 500mg
Substitutions for ingredients:
- Any type of cooked rice can be used instead of jasmine rice.
- Any type of oil can be used instead of vegetable oil.
- Any type of diced vegetables can be used instead of onion, carrot, and celery.
- Any type of frozen vegetable can be used instead of peas.
- Tamari can be used instead of soy sauce for a gluten-free option.
Variations:
- Add cooked shrimp, chicken, or tofu for a protein boost.
- Add diced pineapple or mango for a sweet and savory twist.
- Add chopped peanuts or cashews for a crunchy texture.
Tips and tricks:
- Use day-old rice for best results.
- Make sure the skillet or wok is hot before adding the vegetables to ensure they cook evenly.
- Use a wooden spoon or spatula to prevent the rice from sticking to the skillet.
Storage instructions:
Leftovers can be stored 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 with chopsticks for an authentic feel.
Garnishes:
- Chopped green onions
- Sesame seeds
- Cilantro
Pairings:
- Egg rolls
- Wonton soup
- Stir-fried vegetables
Suggested side dishes:
- Steamed edamame
- Vegetable spring rolls
- Miso soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten.
- If the rice is too wet, cook for an additional 2-3 minutes to evaporate any excess moisture.
Food safety advice:
- Make sure all ingredients are cooked to their proper temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fried rice originated in China and has been a popular dish for centuries. It was traditionally made with leftover rice and whatever vegetables and protein were on hand.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish or as a side dish.
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