Introduction:
Fried rice is a beloved dish enjoyed across the globe, known for its versatility and ease of preparation. This one-pan meal is a fantastic way to use leftover rice and incorporate a variety of vegetables and proteins. Whether served as a side dish or a main course, fried rice can be customized to suit your taste preferences and is perfect for busy weeknights.
Inspiration Behind the Recipe:
Fried rice originates from China and has inspired countless variations in cuisines worldwide. This recipe draws on traditional methods while allowing for personal touches, making it an essential dish in any home cook’s repertoire.
Ingredients Breakdown:
- Base Ingredients:
- 4 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- Vegetables:
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- 1 small onion (diced)
- Protein Options:
- 2 eggs (beaten)
- 1 cup cooked protein (chicken, shrimp, tofu, or pork, optional)
- Seasonings:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (for drizzling)
- Salt and pepper (to taste)
Step-by-Step Recipe:
- Prepare the Ingredients:
- Ensure your cooked rice is cold, ideally using rice that was made the day before. This prevents the rice from becoming mushy when fried.
- Chop and prepare all vegetables and proteins.
- Heat the Oil:
- In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Cook the Aromatics:
- Add the diced onion and garlic to the hot oil, stirring for 1-2 minutes until fragrant and the onion is translucent.
- Scramble the Eggs:
- Push the onion and garlic to the side of the skillet, then pour in the beaten eggs. Scramble them until fully cooked, then mix them into the onions and garlic.
- Add Vegetables and Protein:
- Stir in the mixed vegetables and cooked protein (if using). Cook for another 2-3 minutes, allowing the vegetables to soften slightly.
- Add the Rice:
- Add the cold rice to the skillet, breaking up any clumps. Stir to combine everything and allow it to fry for about 5-7 minutes, stirring occasionally, until heated through.
- Season:
- Drizzle the soy sauce and oyster sauce over the rice. Stir well to ensure even distribution of the sauces. Season with salt and pepper to taste.
- Finish and Serve:
- Remove from heat and drizzle with sesame oil. Garnish with sliced green onions and serve hot.
Tips for the Perfect Fried Rice:
- Use Day-Old Rice: Freshly cooked rice can be too moist; day-old rice is drier and ideal for frying.
- High Heat: Cooking on high heat allows for that coveted “wok hei” flavor, which is that delicious smoky taste from the high heat.
- Keep It Moving: Stir frequently to prevent the rice from sticking and to ensure even cooking.
Variations and Customizations:
- Vegetarian Version: Skip the meat and add more vegetables or tofu for a hearty vegetarian meal.
- Spicy Fried Rice: Add chili paste or fresh chili peppers for an extra kick.
- Different Proteins: Experiment with different proteins such as beef, duck, or even plant-based options.
Health Considerations and Nutritional Value:
- Low-Calorie Option: Use brown rice for added fiber and nutrients.
- Add More Veggies: Increase the vegetable content to boost the nutritional value and add more color to your dish.
FAQ:
- Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver and can be added directly to the pan. - How do I store leftover fried rice?
Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. - Can I make fried rice without soy sauce?
Yes! You can use alternative sauces or seasonings such as coconut aminos for a soy-free option.
Fried Rice
Savor the simplicity of Fried Rice, a quick and versatile dish that’s perfect for using up leftovers. Packed with flavor and customizable with your favorite proteins and veggies, it’s a go-to meal for busy nights!
Ingredients
- 3 tablespoons butter divided
- 2 large eggs whisked
- 2 medium carrots peeled and diced
- 1 small white onion diced
- ½ cup frozen peas
- 3 cloves garlic minced
- Salt and black pepper to taste
- 4 cups cooked and chilled rice preferably short-grain white rice
- 3 green onions thinly sliced
- 3 –4 tablespoons soy sauce or more to taste
- 2 teaspoons oyster sauce optional
- ½ teaspoon toasted sesame oil
Instructions
Scramble the Eggs:
- Heat ½ tablespoon of butter in a large sauté pan over medium-high heat until melted.
- Add the whisked eggs and cook until scrambled, stirring occasionally. Once cooked, remove the eggs and transfer them to a separate plate.
Sauté the Vegetables:
- Add 1 tablespoon of butter to the same pan and heat until melted.
- Add the diced carrots, onion, peas, and garlic. Season with a pinch of salt and pepper.
- Sauté for about 5 minutes, or until the onions and carrots are soft.
Fry the Rice:
- Increase the heat to high, then add the remaining 1 ½ tablespoons of butter to the pan and stir until melted.
- Immediately add the cooked, chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir to combine.
- Continue sautéing for about 3 minutes, stirring occasionally to fry the rice. (Let the rice rest between stirs to allow it to crisp up on the bottom.)
Combine the Eggs:
- Add the scrambled eggs back into the pan and stir to combine with the rice mixture.
Finish with Sesame Oil:
- Remove the pan from the heat and stir in the toasted sesame oil. Taste and adjust the seasoning with more soy sauce, if needed.
Serve:
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
- Sauté Pan: A nonstick or cast-iron pan is ideal for this recipe, but any pan will work. Just be careful to stir frequently if you’re not using a nonstick surface to prevent the rice and eggs from sticking.
