This is one of the first recipes I learnt to cook as a child. And to this day fried rice is one of my favorite meals. This meal is heavy on veggies with some amount of protein of your choice (WHICH IS TOTALLY OPTIONAL). We like it with Thai curries, stir fry dishes or just as is. Make sure you cool the rice overnight in the fridge, this helps dry out the moisture, so when you go to fry the rice each grain is separated and has a nice chewy bite to it.
If you like this recipe try: Green Curry Thai fried rice
MAKES ABOUT 3-4 SERVINGS
INGREDIENTS
- 2 cups steamed overnight cooled brown or white rice
- 1 cup about 4-5 oz protein, cooked chicken, diced firm tofu, fried eggs optional
- 1-2 tablespoons avocado or any neutral oil
- 1 teaspoon Sesame oil
- 1 small onion, quartered
- 1 bunch, about 6 green onions, chopped, white part separated from greens
- 3 cloves garlic, minced about 1 teaspoon
- 4 cups mixed veggies ( favorite suggestions: chopped broccoli, snap peas, carrots, green peas. oyster or shitake mushrooms, mung sprouts)
- 1½ tablespoons gluten free shoyu or tamari
- 2-3 pinches of white pepper
- green chillies chopped, (optional)
- 1 teaspoon fish sauce or 1/2 teaspoon salt
Instructions
- In a large wok or large frying pan, heat 1 tablespoon neutral oil.
- Stir fry the egg and or protein till they are fully cooked. Move it to the side of the pan.
- Add the other tablespoon of oil and reheat the pan. Sauté garlic and white part of green onion until aromatic.
- Add the veggies and stir fry for a minute.
- Add the ricer, soy sauce, fish sauce, sesame oil and white pepper. Combine everything with a spatula while breaking any clumps of rice.
- Stir fry until everything is coated and toasted for about 3-4 minutes. Taste and add any seasoning as needed. Garnish with green onions.
- Dish out and serve right away.
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