Fried rice is all about the possibilities. Egg and chicken, pork and shrimp, bacon and egg - the flavor combinations are near endless. And all equally make an easy fried rice recipe.
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0:04 finished fried rice visuals
00:12 difference between Chinese restaurant fried rice and induction fried rice.
01:02 importance of using fresh garlic
02:14 How to slice shrimp
03:58 what type of oil to use
0:431 Start cooking fried rice
5:05 importance of using day-old rice
7:00 Adding chicken powder
7:20 light soy Vs sweet soy sauce
7:37 why add sugar?
8:31 How to make a crispy egg
9:56 Beuaty shots of fried rice recipe
Fried rice recipe:
When you need a simple, satisfying meal, nothing beats fried rice and it’s a great way to use up day-old rice. It's loaded with flavor, can be adapted to whatever you have on hand and it includes all your protein and veggies in one bowl!
Easy fried rice ingredients:
2 tablespoons vegetable oil
3 large eggs
1/4 cup diced onion
1/2 cup diced char su
1/2 cup diced chicken
4 ounces ham steak, cut into ½-inch pieces (¾ cup)
1/4 cup diced shrimp
1 carrot, peeled and cut into ¼-inch pieces
3 scallions, white and green parts separated and sliced
5 cups cooked jasmine rice, room temperature
2 teaspoon sugar
2 teaspoons chicken powder
1 teaspoon white pepper
½ cup frozen peas
Sweet or lite Soy sauce to taste
A little bit more about fired rice from Wikipedia, the free encyclopedia:
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.[1]
Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not of Korean Chinese origin, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
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