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Ingredients
- 3tablespoons neutral oil, like canola or grapeseed
- 1medium onion, peeled and roughly chopped
- 1red bell pepper, stemmed, cored and roughly chopped
- 2carrots, peeled and finely minced
- 1tablespoon minced garlic, or to taste
- 1cup peas (defrost if frozen)
- 1tablespoon minced ginger, or to taste
- 3 to 4cups cooked white rice, cooled
- 2eggs, lightly beaten
- ¼cup Shaoxing wine, or water
- 2tablespoons soy sauce
- 1tablespoon sesame oil
- Salt and freshly ground black pepper to taste
- ½cup minced cilantro or scallions
Nutritional analysis per serving (6 servings)
300 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Step 2
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Step 3
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Step 4
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
Private Notes
Comments
I usually make a big batch of basmati rice and keep it in the fridge for the week. Fried rice is my favorite. Very comforting. My ideas for this dish is to first saute the garlic and ginger for a few seconds. Then add the vegetables on high heat. I really like baby bok choy, snow peas, carrots, broccoli and sweet peppers. Stir fry the vegetables with low salt soy sauce, toasted sesame oil and a pinch of allspice. Add the cold rice and drizzle in small amount of hoisin sauce. Top with scallions.
Don't forget a drizzle of fish sauce while cooking the fried rice! It's what gives it that take out fried rice flavor!
In lieu of Shaoxing Wine you can use a dry sherry.
Yum! Make the rice a day in advance and let it dry out uncovered in the refrigerator overnight. You'll be happy with the results. Great recipe!
Somebody beat me to it, but let me affirm: fish sauce during cooking is the secret ingredient in restaurant fried rice. Disregard the smell as it cooks. That will go, and the flavor you hoped for will remain.
I make ad-hoc fried rice often, and this did not match the texture nor taste of what I usually achieve. 1. Eliminate peas and carrots. This isn’t a British side dish 2. Add a heart green veggie like broccoli. Par-steam to slightly soften, but finish it on medium/high heat to crisp and brown it 3 Skip the white wine. This isn’t pasta. The wine adds wetness you don’t want, and the flavor is too subtle to stand up to Asian flavors 4. Add about 1tbsp of fish sauce near the end. You can also splash soy sauce, seasoned rice wine vinegar, black vinegar, mirin, or other things, but don’t allow the dish to get wet. If you have a puddle in the middle of the wok, you’ve overdone it. But experiment with flavors, this is where it becomes your dish. 5. If you want protein, cook it in advance in the wok and re-incorporate it after step 4. Enjoy! This dish should be as easy as making a pasta, but with none of the same flavors