Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 4 spring onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 tablespoon soy sauce
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or frying pan over high heat and add the vegetable oil.
2. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the sliced spring onions and stir-fry for another 30 seconds.
4. Add the cooked rice, salt, and black pepper. Stir-fry for 2-3 minutes until the rice is heated through and well coated with the garlic and spring onions.
5. Push the rice to the sides of the wok or frying pan, creating a well in the center.
6. Pour the beaten eggs into the well and scramble until cooked.
7. Mix the scrambled eggs with the rice.
8. Add the soy sauce and stir-fry for another minute.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 9g
Saturated fat: 1.5g
Cholesterol: 93mg
Sodium: 610mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-flavored oil such as canola or sunflower oil.
- White rice can be substituted with brown rice or any other type of cooked rice.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add diced carrots, peas, or corn for a colorful and nutritious twist.
- Use leftover cooked chicken, shrimp, or tofu for added protein.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok or frying pan.
- Add a splash of water if the rice is too dry.
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 stove with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the fried rice in a bowl or on a plate, garnished with extra sliced spring onions.
Garnishes:
- Sliced spring onions
- Chopped cilantro
- Sliced red chili peppers
Pairings:
- Stir-fried vegetables
- Grilled chicken or fish
- Steamed dumplings
Suggested side dishes:
- Miso soup
- Seaweed salad
- Edamame
Troubleshooting advice:
- If the rice is too dry, add a splash of water or soy sauce.
- If the rice is too wet, stir-fry for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the rice and eggs thoroughly.
- Store leftover fried rice in the refrigerator and consume within 3 days.
Food history:
Fried rice is a popular dish in many Asian countries, including China, Japan, and Thailand. It is believed to have originated as a way to use up leftover rice and ingredients.
Flavor profiles:
This spring onion and garlic fried rice is savory, garlicky, and slightly sweet from the soy sauce.
Serving suggestions:
Serve this fried rice as a main dish or as a side dish to complement other Asian-inspired dishes.
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Region: Chinese