FRIED RICE

Fried Rice image

Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.

Provided by Sam Sifton

Categories one pot, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

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Ingredients

3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions

Steps:

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.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
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.
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.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams, TransFat 0 grams

Xavia here

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I'm not a big fan of fried rice, but this recipe is pretty good. The rice is fluffy and the vegetables are cooked perfectly.

Sojib islam Sojib

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This fried rice recipe is a great way to get kids to eat their vegetables. My kids love the colorful veggies and the crispy rice bits.

Steven Martin

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I love this fried rice recipe because it's so versatile. I can add whatever vegetables I have on hand and it always turns out delicious.

Danish Khattak (PZ DANI)

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This fried rice recipe is a great way to use up leftover rice. It's also a quick and easy meal to make on a weeknight.

Beau Brown

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I've tried this fried rice recipe a few times now and it never disappoints. It's always a crowd-pleaser.

Wafaa Draz

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This is the best fried rice recipe I've ever tried. It's so easy to make and the results are amazing. I highly recommend it.

Athumani Tereni

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I made this fried rice recipe last night and it was a hit with my family. The rice was perfectly cooked and the vegetables were crisp and flavorful.

Love hallolove

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This fried rice recipe is easy to follow and the results are delicious. I especially love the crispy rice bits.

rocky rocky

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I'm not a big fan of fried rice, but this recipe changed my mind. It's so flavorful and satisfying. I'll definitely be making it again.

Abraham Delgadillo

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I've made this fried rice recipe several times now and it's always a hit with my family. The rice is always fluffy and flavorful and the veggies are cooked perfectly.

Devon Rashall

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This fried rice recipe is a keeper! It's so easy to make and the results are delicious. I especially love the addition of the peas and carrots, which add a nice pop of color and flavor.

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