Fried Rice

After a full day onsite, and dealing with the overflow of the day, it is time for food. But it is well past 10:00 PM, the local hash houses are closing, and delivery has stopped. Time to raid the fridge. Finding some veggies, eggs, Asian condiments, and left over cooked rice, I have the inspiration for Fried Rice. A quick, tasty bit of refrigerator Velcro, (a dish that binds various bits of left overs in the fridge into one edible dish.

From Wikipedia: Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Fried Rice

A quick, tasty and filling meal, or a great side dish for an asian flair meal.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2 People

Ingredients

  

1x2x3x

• 2 tbsp Canola Oil
• 2 tsp Minced Garlic
• 1 ea Small Onion Peeled, Diced
• 2-4 ea Mushrooms Small to medium, cleaned / diced
• 2 ea Eggs Beaten
• 1 tbsp Soy Sauce
• 1 tbsp Toasted Sesame Oil
• 1 tbsp sriracha sauce (to taste)
• 1 tbsp hoisen sauce

Instructions

 

• Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
• Add veggies, Cook until light golden ~3-5 minutes.
• Add garlic, saute, until fragrent. ~1 minute
• Add rice and Sauces . Cook until liquid evaporates. ~2-3 minutes
• Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble.
• Add shallots then stir the egg into the rice.

Notes

I used day old, take out rice here.  It needs to be DRY.  Long grain rice is best.   DO NOT TRY TO FRY FRESH COOKED RICE.

Do cook the eggs completely.  don't do a wet scramble..

Tried this recipe?Let us know how it was!