Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of unsweetened soy milk
- 1 tablespoon of vegetable oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 cup of mixed vegetables (carrots, peas, corn, green beans)
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- 2 eggs, beaten
- 2 green onions, chopped
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender.
4. Add the cooked rice to the skillet and stir-fry for 2-3 minutes until heated through.
5. Pour the unsweetened soy milk over the rice and vegetables, and stir to combine.
6. Add the soy sauce, sesame oil, salt, and pepper, and stir to combine.
7. Push the rice and vegetables to one side of the skillet, and pour the beaten eggs into the other side.
8. Scramble the eggs until cooked through, and then mix them into the rice and vegetables.
9. Add the chopped green onions and stir to combine.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 35g
Protein: 9g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- You can use any type of milk you prefer instead of soy milk.
- You can use any type of vegetables you prefer instead of mixed vegetables.
- You can use any type of oil you prefer instead of vegetable oil.
- You can use any type of rice you prefer instead of cooked rice.
Variations:
- You can add cooked chicken, shrimp, or tofu for extra protein.
- You can add chopped nuts or seeds for extra crunch.
- You can add hot sauce or chili flakes for extra heat.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to stir-fry the vegetables until they are tender but still crisp.
- Don't overcook the eggs, or they will become dry and rubbery.
- Garnish with additional chopped green onions or sesame seeds for extra flavor.
Storage instructions:
Store any leftovers 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 in a large bowl or on individual plates.
Garnishes:
Chopped green onions, sesame seeds, or chopped nuts.
Pairings:
This dish pairs well with a side of steamed or stir-fried vegetables.
Suggested side dishes:
Steamed or stir-fried vegetables, edamame, or a side salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of soy milk or vegetable broth to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
- If the vegetables are too crunchy, cook them for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Fried rice is a popular dish in many Asian countries, and is often made with leftover rice and various meats and vegetables.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with a creamy and rich texture from the soy milk.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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