Ingredients with Measurements:
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots
- 2 eggs, beaten
- 1 tablespoon soy sauce
- 1/2 teaspoon water pepper
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the chopped onion and minced garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the frozen peas and carrots and stir-fry for another 1-2 minutes until they are heated through.
4. Push the vegetables to one side of the wok or skillet and pour the beaten eggs onto the other side. Scramble the eggs until they are cooked through.
5. Add the cooked white rice to the wok or skillet and stir-fry everything together for 2-3 minutes until the rice is heated through.
6. Add the soy sauce, water pepper, salt, and pepper to the wok or skillet and stir-fry for another 1-2 minutes until everything is well combined.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 37g
Protein: 7g
Fiber: 2g
Sodium: 350mg
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral oil such as canola or sunflower oil.
- Frozen peas and carrots: Can be substituted with any frozen mixed vegetables or fresh vegetables such as bell peppers, broccoli, or mushrooms.
- Soy sauce: Can be substituted with tamari or coconut aminos for a gluten-free option.
- Water pepper: Can be substituted with any hot sauce or chili flakes.
Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok or skillet.
- Adjust the amount of water pepper to your desired level of spiciness.
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 and a side of soy sauce.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried vegetables
- Simple salad
- Steamed dumplings
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok or skillet.
- If the rice is too wet, cook it for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Water pepper is a type of chili pepper that is commonly used in Chinese cuisine. It is known for its spicy and numbing flavor.
Flavor profiles:
Savory, spicy, and slightly numbing.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Chinese dishes.
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