Basic fried rice recipe. Better than take-out and completely adjustable to your taste! Quick and easy dinner option.
Totally suffering from cystitis as I’m writing this. (Sorry if that’s TMI ^^” ) Have you ever had it? I hate the feeling I need to use the bathroom all.the.time. And I know the doctor can prescribe antibiotics, but I just really dislike using medicine (yeah, I know, I’m a pharmacist.. xD). At the moment trying to drink lots and lots of tea. Seriously, lots. So let’s hope it’ll be gone by tomorrow 😀 Anyway, ‘nough about me-me-me. Today, we’re going to shine some light on a very popular (but easy) Asian dish: fried rice (a.k.a. nasi). It’s my favorite quick dinner. Yep, that’s right: quick. Once you’ve got your ingredients, it barely takes 10 minutes to make. 10 minutes! And it’s better than take-out too! Are you ready?!
Little side note: Don’t mind the amount of food from the instructions. In our house we think we’re feeding 10 people and cook accordingly xD Amounts stated in the recipe will make about half of what you see in the photo’s :’)
So the important part about fried rice is that the rice is a day old. Why? Because it has less moisture. Moisture can turn fried rice into sticky fried mush. However, if you don’t have it on hand: don’t panic! If you have to use fresh rice, make sure you cool it completely (stick it in the fridge if you can) to get the best fried rice 🙂 That being said, the best part about fried rice is that you can use whatever you have on hand. Really, anything you want. I used peas and corn for this recipe, but by no means do you have to use peas and corn. If you have other leftover vegetables, go right ahead and throw those in. Oh, and if you’re a meat eater: feel free to add (leftover) chicken or chunks of (Chinese) sausage. Vegetarian? No worries, add bits of tofu for protein 😀 It’s a whatever-floats-your-boat-recipe. My dad usually makes basic fried rice with peas and carrots instead of corn. And sometimes, when he’s in a fancy mood, we even get shrimps 😉 Ohh how I love them both! (Okay maybe I like the shrimp fried rice a little bit more) 😛 This is the perfect recipe to use all your leftovers. Why waste good food, right?
- 1 Tbsp sesame oil
- 1 onion, chopped
- 100 g frozen peas, thawed
- 100 g canned sweet corn kernels, drained
- 2 eggs, lightly beaten with a pinch of salt
- 2 cups cooked rice*
- 1-2 Tbsp soy sauce (to taste)
- Heat the sesame oil in a pan over medium-high heat.
- Fry the onion until lightly golden brown.
- Add the peas and corn. Cook 1-2 minutes.
- Slide the vegetables to one side of the pan. Add the beaten egg on the other side.
- Scramble the eggs. Once the eggs are fully cooked through, mix it with the vegetables.
- Add the cooked rice and mix.
- Add soy sauce to taste and mix.**
- Serve immediately or let it cool completely and store up to three days in the fridge.
- * Preferably 1 day old cooked rice.
- ** Optional: Use a mix of light and dark soy sauce to get a beautiful brown color.