Fried rice makes the perfect lunch or dinner when you don’t have a lot of time to spend in the kitchen but still want to cook something hearty and satisfying yourself. It’s also a great way to use up leftover rice and vegetables. With the said precooked rice, this dish will be on the table in less than 20 minutes. You could either eat it by itself (like me) or as an accompaniment to seasoned pan seared tofu.
Obviously China isn’t the only place to find fried rice. But it’s where the technique of stir-frying originated. From there it has spread to other parts of Asia and nowadays you can get fried rice in a lot, if not all, Asian countries as street food or at restaurants. Usually meat, seafood or at least eggs are being added to the fried rice. But vegetables, some sauce and oil add great flavors, too. It would indeed be healthier to use water instead of oil for stir-frying – I like to do that myself ever so often. But since a crucial flavor will be taken out then, I’d spice it up by using vegetable broth or more seasoning.
Fried rice is best made in a wok (on a strong gas flame ideally) as the curvature allows you to easier toss foods. It’s also perfect for even heat distribution, especially with a gas range. However, in case you don’t have a wok, you could probably use a regular pan instead.
Why order Chinese when you can make delicious fried rice at home. Not only is this a quick and easy recipe, it's also a great way to use up leftover cooked rice. Subject to availability and preference, vegetables can be varied.
- 1-2 tbsp sesame oil (or other vegetable oil for frying)
- 1/2 onion, finely minced
- 1/2 inch ginger, finely minced
- 2 cloves of garlic, pressed or finely minced
- 3/4 cup carrots, finely diced (precooked/ defrosted) (150 g)
- 1/2 cup peas, finely diced (defrosted)
- 3 cups rice, cooked (I use brown rice)
- 2-3 tbsp soy sauce/ tamari
- dash of lime (or lemon) juice
- a bunch green onion, minced
- chili & salt to taste (optional)
Heat the wok to a high temperature. Add frying oil, then add onion, ginger and garlic and toss until fragrant. Then add carrots and cook until soft but still firm to the bite (to taste).
Add cooked rice and peas to the wok and stir-fry on high heat for 1-2 minutes. Add soy sauce and lime juice and mix well.
Fold in green onion (season with chili and salt to taste) and serve immediately.
- Measurements are estimated as they aren't really important for a successful outcome. Just vary the ingredients according to your taste and to what you have on hand.
- Instead of oil, you could also use vegetable broth.
- To defrost peas quickly, simply pour some hot water over and let sit for a few minutes.
I hope you love this recipe – please let me know in the comment section below! If you make this dish, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!