The BEST Fried Rice immaculate to control that Chinese Restaurant takeout longing for. Excessively simple formula to make at home in 15 minutes on the stove. In addition only a couple of mystery fixings and tips to improve it than the nearby takeout eatery.
Fast and simple suppers like Fried Rice are an unequaled most loved around here. With such a significant number of plans online that guarantee to be the best or superior to takeout fricasseed rice – I'm at long last sharing my adaptation. Furthermore, guess what? It's shockingly better than takeout! Thus immaculate in the event that you folks have a huge amount of vegetables hanging out before the week's over. Fricasseed rice is truly the BEST for wiping out the refrigerator!
The one I'm sharing today uses diced blended vegetables (new or solidified (defrosted first)) and two or three eggs. You can include chicken or your preferred protein – shrimp, meat or tofu. What's more, on the off chance that you need a kick of warmth you can include some Sriracha, bean stew garlic sauce or red pepper pieces.
The Best Chinese Fried Rice - the perfect easy weeknight dish. With the most authentic flavors! So delicious and way better than any takeout!
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)
- 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.
Source : https://bit.ly/2NWcfzI
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