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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
- ¼cup Shaoxing wine, or water
- 2tablespoons soy sauce
- 1tablespoon sesame oil
- Salt and freshly ground black pepper to taste
- ½cup minced cilantro or scallions
Nutritional analysis per serving (6 servings)
300 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Step 2
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Step 3
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Step 4
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
Private Notes
Comments
I usually make a big batch of basmati rice and keep it in the fridge for the week. Fried rice is my favorite. Very comforting. My ideas for this dish is to first saute the garlic and ginger for a few seconds. Then add the vegetables on high heat. I really like baby bok choy, snow peas, carrots, broccoli and sweet peppers. Stir fry the vegetables with low salt soy sauce, toasted sesame oil and a pinch of allspice. Add the cold rice and drizzle in small amount of hoisin sauce. Top with scallions.
In lieu of Shaoxing Wine you can use a dry sherry.
Don't forget a drizzle of fish sauce while cooking the fried rice! It's what gives it that take out fried rice flavor!
This recipe is amazing!! A lot of cooking fried rice is about the order and this recipe allows for each ingredient to be cooked without ruining another step in the recipe. Treat your rice like a queen flavor it well and treat it nice. I use a combination of soy sauce teriyaki or soyaki along with pure chile sauce or siracha. Mix the later in with the vegetables while they are sitting aside to allow for a deeper flavor profile when mixing in later on.
I’ve tried many fried rice recipes. The order in this one works best for me. I often use frozen vegetables, which I thaw in the microwave and dice small. Then I follow this recipe: fry the veg until browning, remove. Fry the garlic ginger and rice, stir in the well beaten eggs or tofu, fry till dry, add back the veg, stir and fry to finish. Thank you @SamSifton
Dark fried rice is more common to Chinese-American takeout. Cantonese fried rice is white in color and relies on ginger, scallions and garlic aromatics for flavor. The point is to retain the dry texture of the rice. For the same reason, eggs are cooked separately and added at the end.