Ingredients with Measurements:
- 3 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 carrot, diced
- 1/2 cup frozen peas
- 2 eggs, beaten
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Large wok or skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the carrot and peas and stir-fry for another 2-3 minutes until the vegetables are tender.
4. Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix with the vegetables.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through.
6. In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, sugar, and black pepper.
7. Pour the sauce over the rice and stir-fry for another 1-2 minutes until the rice is evenly coated.
8. Add the chopped scallions and cilantro and stir-fry for another 1-2 minutes until the herbs are wilted.
9. Serve the fried rice hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 56g
- Protein: 10g
- Sodium: 1200mg
- Sugar: 6g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of cooked rice.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Frozen peas can be substituted with fresh or canned peas.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Oyster sauce can be substituted with hoisin sauce or barbecue sauce.
Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Use different vegetables such as bell peppers, broccoli, or corn.
- Add chopped peanuts or cashews for crunch.
- Use brown rice for a healthier option.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is hot before adding the ingredients.
- Stir-fry quickly and constantly to prevent sticking and burning.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a large bowl or on individual plates.
- Garnish with extra scallions and cilantro.
Garnishes:
- Lime wedges
- Chopped scallions
- Chopped cilantro
- Chopped peanuts or cashews
Pairings:
- Thai-style grilled chicken
- Stir-fried vegetables
- Spring rolls
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure all ingredients are cooked to a safe temperature.
- Store leftovers promptly in the refrigerator.
Food history:
- Padaek is a type of fermented fish sauce commonly used in Lao cuisine.
Flavor profiles:
- Salty, savory, umami, slightly sweet, with a hint of tanginess from the lime.
Serving suggestions:
- Serve the fried rice as a main dish or as a side dish to a larger meal.
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Region: Laotian