Description
Master chefs love this homemade fried rice as a quick and satisfying Asian-inspired meal. Rice, vegetables, and protein combine seamlessly for a delicious dinner you can easily prepare at home.
Ingredients
Scale
- 1 cup cooked chicken, shrimp, pork, or tofu
- 3 cups cooked rice
- 2 eggs
- 2 tbsps vegetable oil
- 3 tbsps soy sauce
- ½ cup onion
- ½ cup carrots
- ½ cup peas
- 2 cloves garlic
- ¼ cup green onions
- 1 tsp sesame oil
- 1 tsp oyster sauce
- ½ tsp white or black pepper
- ½ tsp red pepper flakes or sriracha
Instructions
- Rice Preparation: Spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes to reduce moisture, ensuring optimal texture for fried rice.
- Sauce Creation: Whisk soy sauce, sesame oil, oyster sauce, and white pepper in a mixing bowl to develop a robust flavor foundation.
- Egg Technique: Heat oil in a large skillet, scramble eggs until softly cooked, then set aside on a separate plate for later integration.
- Vegetable Sauté: In the same skillet, add oil and quickly sauté onions, carrots, and green peas until slightly tender, then introduce minced garlic to release aromatic essence.
- Rice Transformation: Increase heat to high, add cold rice to the pan, and stir vigorously to separate grains and distribute vegetables uniformly while drizzling the prepared sauce mixture.
- Final Fusion: Incorporate scrambled eggs and chopped green onions into the rice, creating a harmonious blend of textures and flavors.
- Serving Presentation: Transfer fried rice to serving dishes, garnish with additional green onions, sesame seeds, or a sriracha drizzle for an extra flavor dimension.
Notes
- Reduce Moisture Masterfully: Use day-old rice or spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes to minimize excess moisture, ensuring crispy, perfectly separated grains.
- Wok Temperature Control: Maintain high heat throughout cooking to achieve that signature restaurant-style wok hei flavor, preventing rice from becoming soggy and promoting delightful caramelization.
- Sauce Balancing Act: Customize sauce proportions to personal taste, adjusting soy sauce, sesame oil, and oyster sauce ratios for a personalized flavor profile that complements your ingredients.
- Protein and Dietary Flexibility: Easily adapt the recipe by substituting proteins like tofu for vegetarians, adding diced chicken or shrimp for non-vegetarian versions, or incorporating plant-based alternatives to suit different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg