Ingredients with Measurements:
- 2 cups of cooked rice
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground ginger
- 1/2 cup of diced carrots
- 1/2 cup of frozen peas
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced yellow onion
- 2 eggs, beaten
- 1/4 cup of chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil and sesame oil in a wok or large skillet over medium-high heat.
2. Add the diced carrots, frozen peas, diced red bell pepper, and diced yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. Add the garlic powder, onion powder, and ground ginger to the wok. Stir-fry for another minute until the spices are fragrant.
4. Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes until the rice is heated through.
6. Pour the soy sauce over the rice and stir-fry for another minute until the rice is evenly coated.
7. Add salt and pepper to taste.
8. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe.
- You can substitute the frozen peas with fresh peas or edamame.
- You can use any type of bell pepper for this recipe.
- You can substitute the yellow onion with white onion or shallots.
Variations:
- You can add diced chicken, shrimp, or tofu to this recipe for extra protein.
- You can add diced pineapple or cashews for a sweet and crunchy twist.
Tips and tricks:
- Use cold cooked rice for this recipe to prevent the rice from becoming mushy.
- Make sure to stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use a wooden spoon or spatula to stir-fry the rice to prevent it from sticking to the wok.
Storage instructions:
- Store any leftover Pepeçura-Fried Rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pepeçura-Fried Rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Pepeçura-Fried Rice in a large bowl or on individual plates.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Egg rolls
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok while stir-frying.
- 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 thoroughly to prevent any risk of foodborne illness.
- Store any leftover Pepeçura-Fried Rice in the refrigerator within 2 hours of cooking.
Food history:
- Pepeçura-Fried Rice is a fusion dish that combines Chinese stir-fry techniques with Latin American flavors.
Flavor profiles:
- This dish has a savory and slightly sweet flavor with a hint of sesame and soy sauce.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
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