Fried Rice
This fried rice is a hearty and flavorful dish that comes together in minutes, perfect for a quick weeknight meal.
⏱ 20 min
👨🍳 easy
🍽 2 servings
Published on: · Last updated:
Introduction
Fried rice is far more than just a simple side dish; it's an Asian culinary classic celebrated in many cultures as a complete meal. Its origins lie in China, where it emerged as a clever method to avoid wasting leftover rice. Today, it's globally popular, appealing with its versatility and the ability to customize it to your own taste. This dish is the perfect example of uncomplicated comfort and quick cooking, ideal for busy evenings when you want to bring something hearty and aromatic to the table without much fuss. With the right technique, every bite becomes a delight.
Ingredients
- 400g Day-old cooked rice
- 2 Eggs
- 100g Peas (fresh or frozen)
- 2 Carrots, diced
- 3 Spring onions, sliced
- 3 EL Soy sauce
- 1 EL Sesame oil
- 2 EL Vegetable oil
- 1 Zehe Garlic clove, minced
- 1 TL Ginger, grated
- 1/2 TL White pepper
Instructions
- Heat the vegetable oil in a large wok or skillet over high heat. Add the diced carrots and peas and stir-fry for 2 minutes, until slightly tender.
- Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs quickly until cooked, then combine them with the vegetables.
- Add the minced garlic and grated ginger to the wok and stir-fry for another 30 seconds until fragrant.
- Add the day-old cooked rice to the wok. Break up any clumps with a spatula and stir-fry for 3-4 minutes, stirring regularly, until the rice is lightly crisped and heated through. Be careful not to mash the rice.
- Pour the soy sauce and sesame oil over the rice, then sprinkle with white pepper. Toss everything together to ensure the rice is evenly coated.
- Remove the wok from the heat. Stir in the sliced spring onions into the fried rice and serve immediately. Garnish with additional spring onions if desired.
Nutrition
450 kcal ·
20g Protein ·
60g Carbs ·
15g Fat
Tips & Variations
- Always use day-old rice; fresh rice becomes too mushy.
- Experiment with proteins like chicken, shrimp, or tofu for more variety.
- Prepare all ingredients before cooking to ensure a smooth process.
- A pinch of chili or sriracha provides a pleasant heat.
- Serve with a fried egg on top for a richer meal.
- For a vegan option, simply replace the eggs with tofu.
Frequently Asked Questions
- Can I use fresh rice for fried rice?
- It is highly recommended to use day-old rice. Fresh, warm rice contains too much moisture, which causes the fried rice to become mushy and sticky. Cooler, drier rice fries better and ensures the desired grainy texture.
- What vegetables go well with fried rice?
- In addition to carrots and peas, bell peppers, broccoli, corn, mushrooms, or bamboo shoots are excellent choices. Make sure to cut the vegetables into similar sizes so they cook evenly and quickly.
- How can I prevent the rice from sticking to the wok?
- To prevent sticking, it's important to preheat the wok or skillet sufficiently and use enough oil. A high-quality non-stick coating also helps. Spread the rice evenly and stir it regularly without mashing it.
- How long does fried rice last in the fridge and can I freeze it?
- Fried rice keeps for up to 3 days in an airtight container in the refrigerator. Freezing is also possible; spread it on a baking sheet, freeze until solid, then transfer to a freezer bag. It will last up to 2 months and can be reheated directly in the pan.