Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 cup diced maprang (Thai fruit similar to plum)
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced bell pepper
- 2 cloves minced garlic
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp black pepper
- 1 egg
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the garlic and stir-fry for 10 seconds.
3. Add the onion, carrot, and bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender.
4. Push the vegetables to the side of the pan and crack the egg into the center. Scramble the egg until cooked.
5. Add the cooked rice, maprang, soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for 2-3 minutes until the rice is heated through and evenly coated with the sauce.
6. Stir in the sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 38g
Protein: 5g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Maprang can be substituted with diced plums or apricots.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add cooked shrimp, chicken, or tofu for additional protein.
- Use brown rice or quinoa instead of jasmine rice for a healthier option.
- Add diced pineapple for a tropical twist.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure the pan is hot before adding the ingredients to prevent sticking.
- Don't overcook the vegetables to maintain their texture and color.
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 a sprinkle of sliced green onions on top.
Garnishes:
Sprinkle with chopped cilantro or peanuts for added flavor and texture.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Thai cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or 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 all ingredients are cooked to a safe temperature.
- Refrigerate leftovers promptly.
Food history:
Fried rice is a popular dish in many Asian cultures, and variations can be found throughout the region. Maprang, also known as Marian plum, is a fruit native to Southeast Asia and is commonly used in Thai cuisine.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a hint of tanginess from the maprang.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai