Ingredients with Measurements:
- 2 cups of cooked rice
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1/2 cup of frozen peas and carrots
- 2 tablespoons of oyster sauce
- 1 tablespoon of soy sauce
- 2 eggs, beaten
- Salt and pepper to taste
- Green onions, chopped (optional)
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the frozen peas and carrots and stir-fry for another 2-3 minutes until they are cooked through.
4. Push the vegetables to the side of the wok or skillet and add the beaten eggs. Scramble the eggs until they are 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 oyster sauce and soy sauce to the rice and stir-fry for another 1-2 minutes until the rice is evenly coated.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped green onions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 38g
Protein: 7g
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe, such as white rice, brown rice, or jasmine rice.
- You can substitute the frozen peas and carrots with any other frozen or fresh vegetables, such as broccoli or bell peppers.
- If you don't have oyster sauce, you can substitute it with hoisin sauce or soy sauce.
Variations:
- You can add cooked shrimp, chicken, or beef to the fried rice for extra protein.
- You can add diced pineapple or cashews for a sweet and crunchy twist.
- You can use quinoa instead of rice for a healthier option.
Tips and tricks:
- Use cold cooked rice for best results. Freshly cooked rice can become mushy when stir-fried.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok or skillet.
- You can add a splash of sesame oil for extra flavor.
Storage instructions:
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried rice, microwave it for 1-2 minutes or stir-fry it in a wok or skillet until heated through.
Presentation ideas:
Serve the fried rice in a bowl or on a plate, garnished with chopped green onions and a sprinkle of sesame seeds.
Garnishes:
Chopped green onions, sesame seeds
Pairings:
This fried rice pairs well with any Asian-inspired main dish, such as teriyaki chicken or beef and broccoli.
Suggested side dishes:
Egg rolls, spring rolls, or a side salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok or skillet.
- If the rice is too wet, stir-fry it for a few more minutes until the excess moisture evaporates.
Food safety advice:
Make sure to cook the eggs and vegetables thoroughly to prevent foodborne illness.
Food history:
Fried rice is a popular dish in many Asian countries, including China, Thailand, and Japan. It is believed to have originated in China over 1,500 years ago.
Flavor profiles:
This fried rice has a savory and slightly sweet flavor from the oyster sauce, with a hint of garlic and onion.
Serving suggestions:
Serve this fried rice as a side dish or a main dish for a quick and easy meal.
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Region: Chinese