Leftover Vegetable Fried Rice Recipes
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
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- Use the Right Rice (Almost Any Rice) Perfect fried rice is all about texture. I was looking for rice that had distinct grains, each with a slightly chewy fried exterior and a tender bite.
- Plan in Advance if You Can, But Don't Worry if You Don't. I'd always heard that fried rice is best made with day-old rice, and that fresh rice will turn to mush if you try to fry it.
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- Break Up the Rice. If you're using rice that has had a chance to clump or go stale, break it up before it goes into the wok. This will ensure that the rice separates into individual grains without breaking or getting crushed.
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- Go Easy With the Add-Ins. Just as a plate of pasta is really about the pasta itself, not the sauce, fried rice is all about the rice. The mix-ins should all be flavor enhancers, not stars unto themselves.
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- Season Rice With Salt. That teaspoon of soy sauce will add some salt to the mix, but it's not enough to season the whole wok-ful. I prefer to season my rice with plain salt instead of more soy sauce, as salt will not add excess moisture, nor will it distract from other, more subtle flavors in the rice.
- How to Add an Egg. Okay, this one technically isn't a rule, but eggs are so common in fried rice that it may as well be. There are many methods of adding eggs to fried rice, but I find that the simplest is best: Push the rice aside, add a little oil to the bottom of the wok, crack an egg into it, then scramble it right in the center of the wok, using the top of your spatula to break it up into small pieces and eventually tossing them with the rice for even distribution.
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- Take your rice out of the refrigerator. Wet your hands, and break up any clumps with your fingers. Set aside on the counter for 1 hour, so the rice can come up to room temperature.
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