Fried Rice
Fried rice is a classic, it's so good and appeals to pretty much every set of tastebuds. It's also a super simple recipe and comes together in about 45 minutes. Or, if you use leftover rice, just 20 minutes will make it so much more flavorful and packed with veggies. My fried rice is full of delicious spices and vegetables, sauteed to perfection and combined with the most classic and authentic ingredients. This recipe is also great because it's super customizable, you can switch up the vegetables, add protein of your choice, and even switch up the seasoning. For example, I've heard that oyster sauce is a great addition, but you could totally leave it out if you don't eat seafood!
Ingredients
- 1 1/2 cups medium grain rice
- 2 1/4 cups water
- 1 tsp salt plus extra
- 4 medium carrots peeled
- 4 scallions
- 8 cloves garlic
- 2 medium onions
- 3/4 cup peas fresh or frozen
- 3/4 cup corn fresh or frozen
- 3 tbsp neutral oil (sunflower oil)
- 2 tbsp butter
- 4 eggs
- 2/3 cup soy sauce
- 1/2 tsp Chinese five-spice
- 1/2 tsp white pepper
- 1 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
Instructions
- Start by cooking the rice. In a small pot over medium-high heat, add the water, rice, and 1 tsp of salt. When it starts boiling, put the lid on and turn the heat down to low for 15 minutes.
- Keep the lid on and leave the rice untouched for 5 minutes. Then, pour it out onto a baking sheet or plate and spread it out gently. Importantly, do not mush it or it will clump together. Let it cool for at least 20 minutes.
- While the rice is cooling, prepare your veggies. Mince the carrots, onions, and garlic, and slice the scallions. Get your peas and corn out of the freezer and break them up if you need to. If you're using fresh corn, just slice it off the cob.
- Heat up a large cast-iron or nonstick pan, then add your neutral oil. Saute your carrots, onions, garlic, and scallions until softened and lightly browned, about 10 minutes. Add the butter and stir.
- Push the veggies to one side of the pan. In a small bowl, scramble the eggs and pour them into the pan. Keep on stirring them with a wooden spoon or spatula until cooked through, then stir with the rest of the vegetables in the pan.
- Add the rice, corn, peas, soy sauce, ginger, Chinese five-spice, and white pepper. Mix gently and saute for another 10 minutes until the rice is lightly browned. Add the sesame oil and adjust the seasoning to your taste. Enjoy!
Notes
- Macros: 25.5 g fat, 64.5 g carbohydrates, 16.9 g protein
- See the blog post above for more details about each step and how to customize the recipe! I provide tips on the selection of rice, seasoning, veggies, and protein choice.