Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 1/2 cup roasted cashews
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large wok or skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the red bell pepper and frozen peas and stir-fry for another 2-3 minutes until the vegetables are tender.
4. Add the cooked rice and stir-fry for 2-3 minutes until heated through.
5. In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, sugar, and black pepper.
6. Pour the sauce over the rice and stir-fry for another 1-2 minutes until the rice is evenly coated.
7. Push the rice to one side of the wok or skillet and add the beaten eggs to the other side.
8. Scramble the eggs until cooked through, then mix them into the rice.
9. Add the roasted cashews and green onions and stir-fry for another 1-2 minutes.
10. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 18g
- Carbohydrates: 54g
- Protein: 13g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1012mg
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of cooked rice.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Red bell pepper can be substituted with any color bell pepper.
- Frozen peas can be substituted with any frozen vegetable.
- Roasted cashews can be substituted with any roasted nut.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Oyster sauce can be substituted with hoisin sauce or barbecue sauce.
- Sugar can be substituted with honey or maple syrup.
- Green onions can be substituted with chives or scallions.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use quinoa or cauliflower rice instead of jasmine rice for a low-carb option.
- Add diced pineapple or mango for a sweet and tangy twist.
- Use different nuts such as peanuts or almonds for a different flavor and texture.
Tips and tricks:
- Use leftover rice that has been refrigerated for at least a day for best results.
- Make sure to stir-fry the vegetables quickly over high heat to prevent them from becoming mushy.
- Use a wooden spoon or spatula to stir-fry the rice to prevent it from sticking to the wok or skillet.
- Adjust the seasoning to taste by adding more or less soy sauce, fish sauce, or sugar.
Storage instructions:
- Store any leftovers 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 individual bowls or on a large platter.
- Garnish with extra chopped green onions and roasted cashews.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried broccoli, carrots, and snow peas
- Cucumber and tomato salad with a lime dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, cook it for a few more minutes over high heat to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the rice and eggs to a safe temperature of 165°F to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Fried rice is a popular dish in many Asian countries, including Thailand, China, and Japan.
- It is believed to have originated in China over 1,000 years ago as a way to use up leftover rice and ingredients.
Flavor profiles:
- Savory, umami, nutty, slightly sweet, and tangy.
Serving suggestions:
- Serve the fried rice as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai