Ingredients with Measurements:
- 2 cups of white rice
- 3 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 red bell pepper, diced
- 1 cup of frozen peas
- 2 eggs, beaten
- 2 tablespoons of soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes, or until softened.
3. Add the minced garlic and grated ginger to the wok and cook for an additional minute.
4. Add the diced red bell pepper and frozen peas to the wok and cook for 3-4 minutes, or until the vegetables are tender.
5. Push the vegetables to the side of the wok and add the beaten eggs to the center. Scramble the eggs until they are cooked through.
6. Add the cooked rice to the wok and stir to combine with the vegetables and eggs.
7. Add the soy sauce, salt, and pepper to the wok and stir to combine.
8. Cook for an additional 2-3 minutes, or until the rice is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 6g
Carbohydrates: 56g
Protein: 9g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any type of oil can be used instead of vegetable oil.
- Any type of bell pepper can be used instead of red bell pepper.
- Fresh peas can be used instead of frozen peas.
Variations:
- Add cooked chicken, shrimp, or tofu for additional protein.
- Add chopped scallions or cilantro for extra flavor.
- Use different vegetables such as carrots, broccoli, or mushrooms.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure to cook the rice until it is tender and the water has been absorbed.
- Use a wooden spoon or spatula to stir the rice to prevent it from becoming mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fried rice in a large bowl or on individual plates.
Garnishes:
Garnish with chopped scallions, cilantro, or sesame seeds.
Pairings:
Pair with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried green beans, or a mixed green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or soy sauce.
- If the rice is too wet, cook for an additional 2-3 minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the rice and eggs until they are fully cooked to prevent foodborne illness.
Food history:
Fried rice is a popular dish in many Asian cuisines, including Chinese, Japanese, and Thai.
Flavor profiles:
This fried rice is savory and slightly sweet, with a hint of ginger and garlic.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite Asian-inspired meal.
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