Fried Rice

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Fried Rice

Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.

Rating

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
  • 1/4cup Shaoxing wine, or water
  • 2tablespoons soy sauce
  • 1tablespoon sesame oil
  • Salt and freshly ground black pepper to taste
  • 1/2cup minced cilantro or scallions
Set base servings to enable scaling:

Directions

Put 1 tablespoon of the oil in a wok ora large skillet, and turn heat to high. Whenit begins to shimmer, add onion, pepperand carrots and cook, stirring occasionally,until softened and beginning to brown, 5to 10 minutes. With a slotted spoon, removevegetables to a bowl.

Drain peas if necessary, and add them toskillet; cook, shaking pan, for about a minute,or until hot. Remove them to the bowl.

Put remaining oil in the skillet, followedby garlic and ginger. When the mixtureis fragrant, about 15 seconds later, addthe rice, breaking up clumps with a spoonas you go along and tossing it with oil.When the rice is well coated, make a wellin the center and break the eggs intoit. Scramble these, then stir into the rice.

Return vegetables to the skillet and stirto integrate. Add wine or water and cook,stirring, for approximately 1 minute. Add soysauce and sesame oil, then taste and addsalt and pepper if necessary. Turn off heat,stir in the cilantro and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 11 gramsCalories: 300Saturated Fat: 1 gramUnsaturated Fat: 9 gramsSodium: 545 milligramsSugar: 4 gramsFiber: 3 gramsCarbohydrate: 41 gramsProtein: 7 grams

Source: https://cooking.nytimes.com/recipes/12177-fried-rice?smid=ck-recipe-iOS-share