Asian > Chinese

Water Caltrop and Egg Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 2 eggs
- 1/2 cup water caltrop, peeled and chopped
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Spatula

Step-by-step instructions:

1. In a wok or large skillet, heat the vegetable oil over medium-high heat.

2. Add the diced onion and minced garlic and stir-fry for 1-2 minutes until fragrant.

3. Add the chopped water caltrop and stir-fry for another 2-3 minutes until slightly softened.

4. Push the vegetables to the side of the wok and crack the eggs into the empty space.

5. Scramble the eggs until cooked through and then mix them with the vegetables.

6. Add the cooked rice to the wok and stir-fry everything together for 2-3 minutes until the rice is heated through.

7. Add the soy sauce, salt, and pepper to taste and stir-fry for another minute.

8. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 27g
Protein: 6g

Substitutions for ingredients:
- Water chestnuts can be used instead of water caltrop.
- Green onions can be used instead of onions.
- Any type of oil can be used instead of vegetable oil.

Variations:
- Add diced carrots, peas, or corn for extra vegetables.
- Use leftover cooked meat, such as chicken or shrimp, instead of eggs for added protein.

Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to chop the water caltrop into small pieces for easier eating.
- Don't overcook the vegetables or they will become 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 in a bowl or on a plate with chopsticks.

Garnishes:
Sprinkle with chopped green onions or cilantro.

Pairings:
Serve with a side of stir-fried vegetables or a simple salad.

Suggested side dishes:
- Stir-fried broccoli and carrots
- Steamed bok choy
- Asian cucumber salad

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are softened to your liking.

Food safety advice:
- Make sure to wash the water caltrop thoroughly before peeling and chopping.
- Cook the eggs until they are fully cooked to avoid any risk of foodborne illness.

Food history:
Water caltrop, also known as horned water chestnut or bat nut, is a type of aquatic plant that is native to Asia. It has a unique shape and is often used in Chinese cuisine.

Flavor profiles:
This dish has a savory and slightly nutty flavor from the water caltrop and soy sauce.

Serving suggestions:
This dish can be served as a main course or as a side dish to accompany other Asian-inspired dishes.

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Taste: Savory, Spicy, Tangy, Umami, Aromatic