Ingredients with Measurements:
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1/2 cup frozen peas
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the red and green bell peppers, carrot, and peas and stir-fry for 3-4 minutes until the vegetables are tender.
4. Add the cooked rice and stir-fry for 2-3 minutes until the rice is heated through.
5. In a small bowl, mix together the oyster sauce, soy sauce, sweet soy sauce, fish sauce, sesame oil, and black pepper.
6. Pour the sauce over the rice and stir-fry for another 2-3 minutes until the rice is evenly coated.
7. Push the rice to one side of the wok or pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
8. Mix the scrambled eggs into the rice and stir-fry for another minute.
9. Add the chopped scallions and cilantro and stir-fry for another 30 seconds.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 38g
Protein: 8g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe, such as white rice, brown rice, or jasmine rice.
- If you don't have oyster sauce, you can use hoisin sauce or soy sauce instead.
- If you don't have sweet soy sauce, you can use regular soy sauce and add a teaspoon of brown sugar.
- If you don't have fish sauce, you can use Worcestershire sauce or soy sauce instead.
- You can use any type of oil for stir-frying, such as canola oil or peanut oil.
- You can use any type of vegetables you like for this recipe, such as broccoli, mushrooms, or zucchini.
Variations:
- You can add cooked shrimp, chicken, or beef to the fried rice for extra protein.
- You can add chopped pineapple or mango for a sweet and tangy flavor.
- You can add chopped peanuts or cashews for a crunchy texture.
- You can add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use cold cooked rice for the best texture and flavor.
- Make sure your wok or pan is hot before adding the vegetables to ensure they cook evenly.
- Don't overcrowd the wok or pan with too many vegetables, as this can cause them to steam instead of stir-fry.
- Use a spatula or wooden spoon to stir-fry the rice, as metal utensils can scratch the wok or pan.
- Garnish with extra scallions and cilantro for a fresh and vibrant look.
Storage instructions:
Leftover fried rice can be stored 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 for a pop of color.
Garnishes:
Chopped scallions and cilantro
Pairings:
This fried rice pairs well with stir-fried vegetables, grilled meats, or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Grilled chicken or beef skewers
- Asian-style coleslaw
Troubleshooting advice:
- If the fried rice is too dry, add a splash of chicken or vegetable broth to moisten it.
- If the fried rice is too wet, cook it for a few more minutes to evaporate the excess moisture.
- If the vegetables are not cooking evenly, chop them into smaller pieces or cook them separately before adding them to the fried rice.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
- Store leftover fried rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Fried rice is a popular dish in many Asian cuisines, including Chinese, Thai, and Indonesian. It is believed to have originated in China over 1,500 years ago as a way to use up leftover rice.
Flavor profiles:
This Saus Tiram Fried Rice has a savory, umami flavor from the oyster sauce and fish sauce, balanced with a touch of sweetness from the sweet soy sauce.
Serving suggestions:
Serve this fried rice as a main dish for lunch or dinner, or as a side dish to accompany your favorite Asian-inspired meal.
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Region: Indonesian