Fried Rice
This quick and easy fried rice recipe combines leftover rice with vegetables and flavorful sauces, making it perfect for busy weeknights. It's a versatile dish that can be customized to your liking.
Ingredients
Main Ingredients
- 2 tbsp oil For frying
- 1/2 unit onion, finely chopped
- 2 cloves garlic, minced
- 120 g bacon, chopped (optional, or use ham) Can be substituted with chicken, shrimp, or tofu.
- 1-1.5 cups diced vegetables (frozen or fresh) Use your preference of vegetables.
- 2 cups cooked day-old white rice Refrigerated or frozen and defrosted.
- 3 unit eggs, whisked Can be omitted or substituted with tofu.
- 3/4 cup green onions (shallots/scallions), sliced
- 1 tbsp Chinese cooking wine Substitutes include Mirin, cooking sake, or dry sherry.
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce All-purpose soy sauce can also be used.
- 1 tsp sesame oil Optional, adds flavor.
- 1/4 tsp white pepper
Instructions
Cooking Steps
- Heat about 1 1/2 tbsp of oil in a wok or skillet over high heat until it starts to smoke.
- Add the onion, garlic, and bacon. Cook until the bacon turns light golden, about 1 1/2 minutes.
- Toss in the diced vegetables, cooking for about 2 minutes until defrosted and any water evaporates.
- Stir in the cooked rice and sauce ingredients, cooking for about 1 1/2 minutes until the liquid evaporates.
- Push the rice to the side and add 1/2 tbsp of oil to the cleared space. Scramble the whisked eggs until fully cooked.
- Add the sliced green onions, stir into the rice, and serve immediately.
Notes
Fried rice is best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water if needed. Fried rice can also be frozen for up to a month.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 4gSodium: 800mgFiber: 2gSugar: 3g
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