I love fried rice. For us, it's not a side dish. It's a one bowl meal. The key is thinking a little bit ahead and having some one to three-day old rice in the fridge. If you keep some shrimp (Trader Joe's Argentinian) in your freezer, or if you have some crab (Costco) in your fridge, you are ready. Take stuff that's already in your fridge, freezer, and pantry, add some cooked rice from the night before, and go out there and be a fried rice hero!
Ingredients
Directions
I start by making a super thin omelette, taking it off the heat, and slicing into 1/4" slivers to mix in the fried rice later. Set aside or refrigerate.
Chop your vegetables!
Create your mixture - Soy Sauce, Pepper, Sesame Oil
Add 1 Tbsp Canola oil to wok or pan. Sauté Onions for five minutes, then vegetables for 5 more, or until they're just the way you like them. Take out of wok or pan and set aside.
Put 2 Tbsp Canola Oil in wok/pan with heat on high. Add rice and let it sizzle for 4-5 minutes. Use a spoon or spatula to make sure it does not stick, but do not stir. You're trying to make it a little crispy. Add soy mixture, stir, and mix well.
Add everything except the egg. Stir in and heat. Again, let sit instead of constantly stirring.
Blend in the cooked egg at the very end and serve! Have extra soy sauce and some Thai Chili Garlic sauce or Sriracha sauce for those who like it hot.
Ingredients
Directions
I start by making a super thin omelette, taking it off the heat, and slicing into 1/4" slivers to mix in the fried rice later. Set aside or refrigerate.
Chop your vegetables!
Create your mixture - Soy Sauce, Pepper, Sesame Oil
Add 1 Tbsp Canola oil to wok or pan. Sauté Onions for five minutes, then vegetables for 5 more, or until they're just the way you like them. Take out of wok or pan and set aside.
Put 2 Tbsp Canola Oil in wok/pan with heat on high. Add rice and let it sizzle for 4-5 minutes. Use a spoon or spatula to make sure it does not stick, but do not stir. You're trying to make it a little crispy. Add soy mixture, stir, and mix well.
Add everything except the egg. Stir in and heat. Again, let sit instead of constantly stirring.
Blend in the cooked egg at the very end and serve! Have extra soy sauce and some Thai Chili Garlic sauce or Sriracha sauce for those who like it hot.
I have made fried rice countless times before, and last night, I decided to try your recipe. You know what? I absolutely love it! (I skipped broccoli and celery since I’m not a fan.) Shrimp fried rice is the best! Throughout the years, I’ve experimented with various fried rice versions, but I never thought of using ginger in mine. I’ll definitely use ginger in my fried rice from now on. Thanks for the tip, Dr. Matthews!
If you’re up for a little experiment, here are a couple of different versions:
– For Thai fried rice, add a little bit of fish sauce and Thai basil before turning off the heat.
– For Indian fried rice, add just a touch of curry powder and bay leaves while sautéing the garlic and diced onions.
– For Vietnamese fried rice, use jasmine rice with fish sauce and create an egg wrap. Make a thin omelet and wrap the fried rice inside it, with about two-eggs omelet per serving.
You can also toss the cold rice with egg yolks before adding it to the oil for a beautiful golden rice color!