Meals Made in Twenty - VEGETABLE FRIED RICE

BEST FRIED RICE IN YO LIFE

Yall all know I'm Chinese and Jamaican and the best part of being mixed with two cultures that make bomb ass food is that my hands are truly crafted with magic. When I say that my fried rice is killing the game honey!!! Shots are fired!!! (lol) This recipe is super easy to make at home in 15 minutes on the stove. 

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Ingredients

  • ½ small white onion, diced
  • ¼ cup diced carrots
  • ¼ cup sliced fresh mushrooms
  • ¼ cup diced green bell pepper
  • ¼ cup fresh green peas
  • 1 scallion, chopped
  • 2 to 3 cups cooked white rice
  • 2 eggs
  • 2 tablespoons oil
  • 2 teaspoon dark soy or mushroom soy sauce
  • 1 teaspoon salt
  • 1 teaspoon light soy sauce

MAKE THE BEST FRIED RICE:

  1. Type of rice – Medium to long grain rice works best. I almost always use Jasmine rice which produces fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice like sweet/sushi rice or glutinous rice, tends to be softer and stick together.
  2. Chilled cooked rice – preferably day-old leftover rice that had a chance to firm up in the fridge making it easier to separate and decreases the chances of your fried rice turning out mushy. If you don’t have any leftover rice and don’t want to wait until the next day, you can make your rice with 1/3 less of water than what it calls for or spread the freshly cooked rice onto a large baking sheet and place the entire tray in the freezer for 15-20 minutes, then toss the entire batch into a large zip-top back for a few hours
  3. A blazing hot wok (a wok is ideal but a large nonstick pan or skillet) and an adequate amount of oil will ensure your ingredients don’t stick to the surface.
  4. Try not to overcrowd your pan with too much rice or add-ins or the cooking surface won’t get hot enough and your ingredients will get soggy causing the rice to clump together. You can always cook in batches or each ingredient individually (raw vegetables or meat, egg) then remove from the pan onto separate plates and return all the ingredients to the pan at the end. Ideally, you should cook no more than 2-3 servings at a time.
  5. Don’t overdo the saucy seasonings like soy sauce or it will make your rice mushy. You can always season at the end with a little bit more salt, pepper or even red pepper chili flakes for a kick of heat.

Directions:

  • Chop the Carrots, Bell Peppers, Onions, and Mushrooms to the size of Green Peas.
  • Heat oil in a wok. Once heated, add garlic & ginger. Fry for just a few seconds. Add the chopped red onions and saute for 2 minutes or so. Add the  Mixed vegetables, leaving the green peas aside for a little later. Saute in high flame, tossing for a couple of minutes, just enough to leave them crunchy. Add the green peas and saute them for 2 more minutes.
  • In the same wok/pan/skillet fry the eggs and mix as if you are making scramble eggs. Once eggs is cooked stir into rice and vegetable mix together. 
  • Last add soya sauce, a pinch of Sugar, Pepper and needed Salt. Mix them well.

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