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PERFECT CHINESE FRIED RICE
Prep Time 7 min
Cook Time 8 min
Total Time 15 min
Ingredients
- 3 garlic cloves, finely minced
- 1 cup mixed vegetables (fresh or frozen (thawed first))
- 2 large eggs, lightly beaten
- 3 1/2 cups cooked, day-old rice, chilled and clumps separated
- 2 1/2 -3 tablespoons low sodium soy sauce
- 1 1/2 - 2 teaspoons fish sauce (or vegan fysh sauce)
- 1 teaspoon Mirin (Shaoxing wine or dry sherry can also be used in a pinch)
- 1/2 teaspoon sesame oil
- Salt, black pepper, to taste
- Cooked chicken, beef or pork, cut into bite-sized pieces(leave out for meatless version)
Optional
- 1/4 teaspoon freshly grated ginger
- 1/4 cup finely diced onions
- Sriracha or crushed red pepper flakes
- 1 green onion, thinly sliced
- Roasted cashews
- Sesame seeds, for garnish
Instructions
- Heat 1 tablespoon of cooking oil on high heat in a non-stick wok or pan until smoky hot. Toss in the mixed vegetables and sauté for about 10 seconds.Add garlic and stir-fry for another minute.
- Push all the ingredients to one side of the pan and pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).
- Stir in the rice and break up any large chunks with a spatula while tossing until heated through, around 2 minutes.
- Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add salt, black pepper, red chili flakes or even Sriracha to taste.
- Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.
Notes
Feel free to swap in other vegetables to your liking but be sure they are chopped in bite-sized pieces so they cook evenly. Check the blog post for more tips.
Leave out the chicken and use whatever protein you have on hand
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from #Bangladesh #News aka Bangladesh News Now!!!
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