Fried Rice
Fried rice is a simple dish that is easily modified and can be prepared in as little as five minutes. You may choose which ingredients to use and how much to use. Ingredients can be substituted and leftovers work great!
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
If using tofu, cook it.
Procedure
If using onions, dice them into whatever size you prefer.
Procedure
If using bok choy, separate the stalk part from the leaf part. Slice the leaf part crosswise into ¾-inch-thick strips, then tear the strips into 2-inch pieces. These pieces will be treated much like the bean sprouts, though perhaps with slightly more cooking. The stalk part will be treated as celery.
Procedure
If using bean sprouts, wash them and discard any that are not white and crunchy.
Procedure
If using meat, slice into desired sized pieces and cook.
Procedure
Add a generous amount of oil to a large frying pan (more than you think you'd need) to avoid sticking. If using a type of sausage or other excessively fatty meat, not as much oil may be needed because of the amount of fat.
Procedure
Add the rice. Cook over the stove on medium-high heat.
Procedure
Add the soy sauce, meat(s), eggs, and all vegetables except the onions and bean sprouts.
Procedure
Add pepper, a pinch or two of sugar, and optionally some added salt.
Procedure
Add the tofu, bean sprouts, and onion when the rice is almost done (depending on how fried you want them), being careful not to overcook them.
Photo: Adonis Chen from Keelung, Taiwan · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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