Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced ham
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the diced onion and minced garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the diced ham, carrots, and frozen peas and stir-fry for 2-3 minutes until the vegetables are tender.
4. Push the vegetables to the side of the wok or skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
5. Add the cooked rice to the wok or skillet and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, oyster sauce, salt, and black pepper to the wok or skillet and stir-fry for another minute until everything is well combined.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- Diced chicken or shrimp can be used instead of ham.
- Frozen corn or green beans can be used instead of peas.
- Brown rice or quinoa can be used instead of white rice.
- Coconut aminos can be used instead of soy sauce for a gluten-free option.
Variations:
- Add chopped scallions or cilantro for extra flavor.
- Use leftover roast pork or beef instead of ham.
- Add diced pineapple or mango for a sweet and savory twist.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is very hot before adding the oil and ingredients.
- Stir-fry quickly and constantly to prevent sticking and burning.
- Add more soy sauce or oyster sauce to taste.
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 or on a plate with chopsticks.
Garnishes:
Sprinkle with sesame seeds or chopped scallions.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Asian-style coleslaw
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth while stir-frying.
- If the vegetables are not cooked enough, stir-fry for a few more minutes before adding the rice.
- 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.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to a safe temperature before eating.
Food history:
Fried rice is a popular dish in many Asian cuisines, including Chinese, Thai, and Japanese.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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