One of our favorite things to do is recreate dishes we’ve enjoyed from restaurants and take-out menus in the Get Cheffy kitchen. Fried rice is one of our favorite such dishes and, due to the endless variety of ingredients you can add, it’s a perfect way to use what you have on hand and “clean out your fridge”. Bon Appetit, and Get Cheffy!
FOR THE FRIED RICE:
- 2 Cups cooked and cooled white rice
- You cannot use hot/freshly cooked rice. See the GET CHEFFY TIP below if you want to work-around this, and use rice you’ve just cooked.
- 3 Tablespoons Vegetable oil
- 1 Large Yellow onion, minced
- 2 Large carrots, peeled and minced
- 1 Teaspoon minced garlic
- 1/2 Cup frozen peas, thawed
- 2 Tablespoons Soy Sauce
- 3 Large eggs
GET CHEFFY TIP!– Fried rice has to be made with rice that has cooled down from its initial boiling. If you try frying hot, freshly boiled rice, you’ll end up with something kind of “mushy” in texture. If you’re not planning-ahead, and want to make fried rice immediately after boiling your rice, rinse the freshly cooked rice in a fine mesh strainer under cold water (1-2 minutes). This will simultaneously cool your rice down, and rinse off excees starches.
- Begin by heating your vegetable oil in your largest non-stick skillet over medium high heat. Once your oil has heated, add your onion and carrot and stir to combine in your hot oil. Cook over medium/medium-high heat for 3-4 minutes, stirring occasionally, and adjusting your heat as necessary.
- After your vegetables have browned in the hot oil, add your rice to your hot oil and stir to combine. Continue to cook over medium-high heat, stirring occasionally, for another 4-6 minutes, adjusting your heat as necessary. After your rice has cooked, and developed some color, create a “hotspot” in the middle of your pan by clearing your rice to the sides, and exposing the bottom of the pan, add your minced garlic to the hot spot, and allow to cook for 30 seconds. After your garlic has cooked, add your soy sauce to the rice, and incorporate your garlic into your rice mixture. Repeat the process, and create a hot spot in the middle of the pan by clearing the rice to the sides of the pan. Whisk your eggs and add them to the pan. Cook your eggs, isolated from your rice, for about 1 minute until the eggs have cooked through (creating a similar consistency to scrambled eggs). Turn off your heat, and incorporate your cooked egg into your rice. Serve immediately by itself or paired with a protein (we served ours with Asian Glazed Chicken Thighs).
GET CHEFFY TIP!– The variations and add-ons you can bring to fried rice are nearly endless. Scallions, peppers, cabbage, broccoli, snow peas for veg…….shrimp, chicken, beef, pork, tofu, for proteins……..Sriracha, black vinegar, edamame, lime wedges, ginger, sesame seeds, for garnishes/flavor additions……as mentioned in the introduction; this is an opportunity to clean out your fridge (you Cheffy little thing).