Ingredients with Measurements:
- 3 cups of cooked rice
- 1/2 cup of diced carrots
- 1/2 cup of diced bell peppers
- 1/2 cup of green peas
- 1/2 cup of diced onions
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 eggs, beaten
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 diced onions and minced garlic, and stir-fry for 1-2 minutes until fragrant.
3. Add the diced carrots, bell peppers, and green peas, and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Push the vegetables to the side of the wok or pan, and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the vegetables.
5. Add the cooked rice to the wok or pan, and stir-fry for 2-3 minutes until the rice is heated through.
6. Add the soy sauce, oyster sauce, salt, and black pepper, and stir-fry for another 1-2 minutes until the rice is evenly coated with the sauce.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 7g
- Carbohydrates: 38g
- Protein: 8g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as broccoli, corn, or mushrooms.
- You can use chicken, beef, or shrimp instead of eggs for added protein.
Variations:
- Add some chopped scallions or cilantro for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add some chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use cold, cooked rice for best results.
- Make sure to stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Don't add too much sauce, as it can make the rice soggy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in a microwave-safe dish for 1-2 minutes, or in a wok or frying pan over medium heat for 5-7 minutes.
Presentation ideas:
- Serve the fried rice in a bowl or on a plate, garnished with some chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Ujuju Fried Rice pairs well with stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried vegetables
- Simple salad
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, stir-fry it for a few more minutes to evaporate any excess moisture.
Food safety advice:
- Make sure to cook the eggs and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Ujuju Fried Rice is a popular Nigerian dish that is typically made with leftover rice and a variety of vegetables and spices.
Flavor profiles:
- Ujuju Fried Rice has a savory, umami flavor from the soy sauce and oyster sauce, with a slight sweetness from the vegetables.
Serving suggestions:
- Serve Ujuju Fried Rice as a main dish for lunch or dinner.
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