Ingredients with Measurements:
- 2 cups of cooked white rice
- 1 tablespoon of vegetable oil
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 2 eggs, lightly beaten
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup of chopped scallions
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion, red and green bell peppers, and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender.
3. Add the cooked white rice to the skillet and stir to combine with the vegetables.
4. Push the rice and vegetables to one side of the skillet and add the lightly beaten eggs to the other side. Scramble the eggs until cooked through.
5. Combine the scrambled eggs with the rice and vegetables in the skillet.
6. Add the soy sauce, Worcestershire sauce, salt, and pepper to the skillet. Stir to combine all ingredients.
7. Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through and the flavors are well combined.
8. Remove the skillet from the heat and stir in the chopped scallions.
9. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 215
- Fat: 7g
- Carbohydrates: 32g
- Protein: 7g
Substitutions for ingredients:
- You can use brown rice instead of white rice for a healthier option.
- Any type of bell pepper can be used in place of the red and green bell peppers.
- You can substitute the vegetable oil with olive oil or coconut oil.
Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Use different vegetables such as carrots, peas, or corn.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Use cold, leftover rice for the best texture in fried rice.
- Make sure to stir the rice and vegetables frequently to prevent sticking.
- Don't overcrowd the skillet or wok to ensure even cooking.
Storage instructions:
- Store any leftover Perico Fried Rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Perico Fried Rice in a microwave-safe dish and microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Perico Fried Rice in a large bowl or on individual plates.
- Garnish with additional chopped scallions or sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed green salad with a vinaigrette dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet.
- If the rice is too wet, cook for an additional 1-2 minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
- Perico Fried Rice is a fusion dish that combines traditional Chinese fried rice with Latin American flavors.
Flavor profiles:
- The Perico Fried Rice is savory, slightly sweet, and has a hint of umami flavor from the soy sauce and Worcestershire sauce.
Serving suggestions:
- Serve the Perico Fried Rice as a main dish for lunch or dinner.
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