Quick Fried Rice
The most versatile dish you'll make!
- 2 cups of Jasmine Rice (cooked, preferably by steaming)
- 2 eggs, lightly beaten
- 1 green onion, chopped
- 1 handful of cilantro chopped
- 1 cup bacon/ham cut bite-size
- 1 tbsp vegetable oil
- 1 tbsp Chinese rice wine
- 1 cup corn, peas, and carrot mix (or any vegetables!)
For the sauce
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sugar
- 2 tsp sesame oil
First, mix all the sauce ingredients in a small bowl.
Next, add 1 tbsp of vegetable oil to your wok. After the oil has heated up, add the lightly beaten eggs and let cook. Just aim for scrambled eggs that are cooked through (not mushy or liquidy in any way, see pictures).
Once the eggs are cooked, scoop them out into a bowl. Use the same wok and oil to cook the bacon/ham and green onion on medium heat. Fry until the meat is cooked through.
Next, add the other vegetables and let cook thoroughly.
Next, add the rice to the wok and mix well. At this point, make sure your rice breaks apart into separate grains as much as possible.
Stir the ingredients together in the wok until the meat, vegetables, and rice have been mixed thoroughly.
At the point, add the sauce you mixed up at the beginning, and start stirring, making sure the bottom doesn't stick. The sauce will start burning if you do not mix vigorously.
Add the rice wine and stir a little more.
Turn off the stove, add the cooked eggs and stir a little more.
Throughout the instructions, I have tried to leave them as open ended as possible to accomodate all types of changes to the ingredients.
Mainly, what you should consider switching out and creating variations with are the meats you use and the vegetables you use. Just make sure to always cut them into small chunks/pieces!
Image source from lovefoodies.com