 |
| BEST FRIED RICE |
Ingredients
- 3 garlic cloves finely minced
- 1 teaspoon grated fresh ginger
- 1/4 cup finely diced onions
- 1 cup mixed vegetables fresh or frozen (thawed first)
- 3 large eggs lightly beaten
- 4 cups cooked day-old rice, chilled and clumps separated
- 2-1/2 -3 Tablespoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 1-1/2 - 2 teaspoons fish sauce or vegan fish sauce
- 1 teaspoon mirin Shaoxing wine or dry sherry can also be used in a pinch
- 1 teaspoon sesame oil
- salt black pepper, to taste
- cooked chicken beef or pork, cut into bite-sized pieces(leave out for meatless version)
Optional:
- Sriracha or crushed red pepper flakes
- 1 green onion thinly sliced
- roasted cashews
- sesame seeds for garnish
Instructions
- Heat 1 tablespoon of cooking oil on high heat in a large wok or non-stick pan until smoky hot. Toss in the mixed vegetables and sauté for about 10 seconds. Add garlic, ginger, and onions and stir-fry for another minute or 2 until fragrant and onions have softened up. Transfer to a plate and set aside.
- Return pan to stove and add another 1-2 tablespoons of cooking oil. Pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).
- Stir in the rice and break up any large chunks with a spatula while tossing until heated through around 2 minutes.
- Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add the cooked vegetables back to the pan and toss to combine. Add salt, black pepper, red chili flakes or even Sriracha to taste.
- Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.
Full Recipes Source : lifemadesweeter.com
No comments:
Post a Comment