Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of diced scimut (substitute with chicken or tofu if unavailable)
- 1 cup of mixed vegetables (carrots, peas, corn, and green beans)
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the minced garlic and stir-fry for 30 seconds.
3. Add the diced scimut and stir-fry for 2-3 minutes until lightly browned.
4. Add the mixed vegetables and stir-fry for another 2-3 minutes until tender.
5. Push the vegetables and scimut to the side of the wok or pan.
6. Crack the eggs into the empty space and scramble until cooked.
7. Add the cooked rice to the wok or pan and stir-fry for 2-3 minutes until heated through.
8. Add the soy sauce, sesame oil, sugar, salt, and pepper to the wok or pan and stir-fry for another minute.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Scimut can be substituted with chicken or tofu.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add chopped green onions for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add shrimp or beef for a different protein option.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry quickly to prevent the rice from getting mushy.
- Add more soy sauce or salt to taste.
Storage instructions:
Refrigerate leftover fried rice in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Pair with a side of egg rolls or spring rolls.
Suggested side dishes:
Serve with a side of steamed broccoli or edamame.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure to cook the scimut or chicken to an internal temperature of 165°F.
- Refrigerate leftover fried rice within 2 hours of cooking.
Food history:
Fried rice originated in China and is now a popular dish in many Asian countries.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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