1/1 Photo of Fried Rice
Chef #418269's Note:
*courtesy: Food Network Kitchens Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.
My Private Note
Units: US | Metric
- 1/3 cup plain vegetable oil (like soy corn oil or peanut oil)
- 1/3 lb black forest ham, diced or about 2 cups cooked, cubed or shredded meat
- 1 onion, diced
- salt and pepper
- 3 garlic cloves, finely chopped
- 2 inches piece fresh ginger, peeled and finely chopped
- 3 whole scallions, thinly sliced on the bias, white and green separated
- 1 1/3 cups frozen peas corn and carrot mix
- 4 large eggs, lightly beaten
- 4 cups cold cooked long-grain rice, white or 4 cups jasmine rice, grains separated
- 1Heat a large heavy-bottomed nonstick skillet over high heat.
- 2When hot add 1 tablespoon of the oil.
- 3Add the ham and cook stirring occasionally until lightly browned.
- 4Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
- 5Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
- 6Add the frozen vegetables.
- 7Cook until just defrosted but still crisp.
- 8Transfer contents of the skillet to a large bowl.
- 9Return the pan to the heat and add 2 more tablespoons of oil.
- 10Add the eggs and season with salt and pepper.
- 11Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
- 12Break the eggs up with a wooden spoon or spatula.
- 13Return the pan to the heat and add the remaining oil.
- 14Add the rice to the pan and use a spoon to break up any clumps.
- 15Season with salt and pepper and stir-fry the rice to coat evenly with oil.
- 16Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
- 17Stir the rice again, breaking up any new clumps. Add the scallion greens.
- 18Transfer to the bowl.
- 19Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
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Nutritional Facts for Fried Rice
Serving Size: 1 (203 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 515.8
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 5.1 g
- Cholesterol 233.0 mg
- Sodium 565.6 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 1.5 g
- Sugars 1.6 g
- Protein 17.2 g
The following items or measurements are not included:
peas corn and carrot mix