Originally, fried rice was made from leftovers. Simple white rice and vegetables that were not eaten the previous night were stir fried next day. For a more nutritious dish, eggs were often added. Each Chinese region brought something unique to this dish. That’s why there is no single universal recipe for the fried rice. Every home has its own ‘ideal’ recipe. And mine has too.
For me, fried rice is such a pleasurable dish that I don’t need to wait for any leftovers. Sometimes I enjoy a bowl of this grain as a meal for a light vegetarian dinner. Other times I add a piece of chicken teriyaki, Malaysian chicken, soy sauce glazed salmon or shrimps to the fried rice.
For this dish I prefer white rice (jasmine and basmati are my favorites), or brown basmati for a healthier version.
As for the vegetables, whatever I have by hand works fine: carrots, celery, onions, scallions, sweet pepper, green peas. Mushrooms and tofu make the dish even more delicious. And, of course, garlic and ginger – I never forget about them.
Cook the rice according the package directions or in a rice cooker. This can be done in advance.
In a deep wide pan or a wok heat the oil. Add the carrots, ginger and hot pepper. Cook on high for 2 minutes stirring often.
Add the garlic, cook for 45-60 second, stirring often.
Add the rice, scallions, soy sauce, dish sauce, sesame oil, and cook for 3 minutes, stirring often.
Add the green peas and cook, stirring, for 2-3 minutes.
Add the eggs and stir for 45-60 seconds on high.
Serve, garnished generously with fresh cilantro.
If needed, Thai hot pepper can be replaced with jalapeno pepper.
Cook with pleasure and enjoy the world!