Fried rice is a kind of meals, like tacos, that unfairly get a nasty rap.
Whenever you break it down, it has all of the parts of a balanced meal.
Rice serves as a base carb, and there are greens and protein to spherical out the entire thing. Nobody would scoff on the dietary worth of a meal of peas and carrots, scrambled eggs, scallions and rice, however combine all of it collectively and abruptly it’s the identical as consuming ice cream for dinner.
The perfect factor about fried rice is it’s a good way to make use of up leftovers and comes collectively pretty shortly.
Fried rice is flexible. Add ham and pineapple for Hawaiian-fried rice, or add no matter protein is leftover within the fridge — hen, shrimp, pork, tofu. All of it suits.
Play with the seasoning, add completely different spices from completely different areas.
Fried rice is the unique leftover improve. It’s invention dates again about 1,400 years to the Sui Dynasty in China, based on The Spruce Eats.
The dish unfold and now recipes differ by area and nation all through Asia.
Fried rice is greatest made with leftover rice. There’s one thing in regards to the texture of cooked after which cooled rice that lends itself to the dish, relatively than utilizing newly cooked rice.
Plan one different rice-based dish throughout the week — one which goes greatest with fresh-cooked rice, like a curry — and make additional rice on function.
Not solely does fried rice make use of leftovers, it’s very economical to make. Frozen peas and carrots are typically lower than $2 a bag, scallions may be discovered for across the similar.
Sesame oil is a little bit on the pricier facet, however solely a little bit is required, in order that $5 bottle, which appears small, will go a good distance.
Some recipes may have the entire dish cooked with sesame oil, nevertheless it’s higher so as to add it for taste, relatively than construct the entire dish on it. Sesame oil has a comparatively low smoke level, so it shouldn’t be heated to excessive temperatures.
Every thing else within the dish is a pantry, fridge or freezer staple.
Whereas fried rice began as a strategy to cope with leftover rice, the dish itself makes nice leftovers, reheating simply for meals later within the week. That’s if it doesn’t get devoured first.
Fried rice made at house may not style precisely like restaurant fare, however that’s half the enjoyable. Fried rice is extra of a way than it’s a recipe.
That is a kind of dishes that lends itself to the genius of those that can cook dinner however not bake. Every thing’s executed by eyeballing or style, nothing must be precise.
No two batches are ever precisely the identical.
Primary fried rice
- 1-2 tablespoons vegetable or canola oil.
- 2 scallions, sliced.
- Salt and pepper to style.
- 2 cups of leftover white or brown rice.
- ⅓ to ½ cup frozen peas and carrots.
- 1-2 teaspoons of sesame oil.
- 1-2 tablespoons soy sauce.
- ½ to 1 teaspoon floor ginger.
- 1 egg.
- Sesame seeds for garnish.
Warmth oil in a big nonstick skillet to medium-high warmth. Slice scallions, separating the darkish inexperienced tops from the white and light-weight inexperienced components. Add the white and light-weight inexperienced components to the pan, dusting with salt and pepper to style. Save the darkish inexperienced tops for garnish.
As soon as the scallions have cooked, add rice, permitting it to warmth via.
Add peas and carrots, permitting to warmth via.
Season with sesame oil, soy sauce and ginger, stirring till completely mixed and heated via.
Push the rice combination to 1 facet of the pan. Crack an egg into the pan, stirring shortly to scramble and blend with the rice.
As soon as the egg is absolutely integrated and cooked, switch the fried rice to a bowl or plate, prime with scallion tops and sesame seeds.
Serves one as a primary dish or two as a facet.
Recipe be aware: Add different proteins or greens, one-by-one, after the peas and carrots. This recipe works greatest if proteins are precooked and simply should be rewarmed within the pan.