This fried rice is easy to make, customizable and oh so delicious!
Fried rice and I go way back. I just love eating fried rice whenever I can. In fact, during my college days, I would always order fried rice at the restaurant or street food monger, it was irresistible! I used to pass down this food street, and the smell that lingered from the Chinese street stalls was so good, that I could not resist myself from having a plate of fried rice. Well, those were the days when I use to eat street-side foods a lot. Yeah, I know they sound unhealthy! but it was good. I still miss those days. I had to get on with my life, so after I got married I shifted to Shanghai with my husband (the irony of it!) and guess what I wanted to try the fried rice there, but to my utter disappointment, it tasted bland!. Imagine guys bland!! not like the ones which we get in India. It was later that I learned that the Chinese food recipes got adapted in such a way to suit the Indian pallet, hence they call it the Indo-Chinese cuisine. Well I had to learn how to make one at home, and the first time I tried it was an instant hit with my husband, he still prefers to have extra soy sauce and chilies dipped in vinegar on the side, but I do not blame him. It is just that his taste buds are different than mine😜. So, over the years this dish has become a regular in our kitchen. It is so easy to make especially on a lazy Saturday afternoon. This dish is so versatile that you can add or leave whatever you want, and it will still taste delicious.
Let us learn how to make fried rice!
- Cooked rice- use cooked rice, preferably a day old. You can use Basmati or Jasmine rice. You can also make your rice from scratch. Boil the rice and spread it onto a plate and allow it to cool down completely. Do not forget this step otherwise, you will end up getting sticky rice, and you do not want that.
- Sesame oil- this is essential for you to get the correct Asian flavor in the dish. Do not use sesame oil to heat up in the pan, instead use it as a finishing oil i.e., you need to drizzle them at the end after making the dish.
- High heat- Most of the Chinese dishes are prepared in high heat. Keep your burner at a medium-high flame, not so high that you will end up burning your dish. High heat helps to brown the rice and veggies and prevent them from sticking.
- Stir fry the rice- This is one of the important tips I learned. Always stir fry your rice for at least 2-3 minutes to get a good brown color to the rice.
You can add any veggies or protein of your choice.
- Beef, chicken, pork, eggs, bacon, ham or shrimps.
- kimchi fried rice- just chop some kimchi and add to the rice.
Preparation time:10 min
Cooking time:15 min
Total Time:25 min
- 5 ounces Bacon diced ( 142g )
- 3 eggs beaten
- 1 tbsp vegetable oil (i used canola )
- 4 large cloves of garlic
- 1 chili ( optional)
- 1 1/4 cup mix vegetables (i used frozen)
- 4 cups cooked rice
- 1/8 cup soy sauce (30 ml)
- 1 tbsp oyster sauce
- 1 tbsp vinegar
- 1 tbsp sesame oil
- fresh ground pepper to taste
- spring onions for garnishing ( optional)
- Heat your pan at medium-high heat and add chopped bacon. Let them render down and become crisp. Once crisp, remove the bacon from the pan and drain them onto a kitchen towel.
- Do not throw away the bacon fat. To the same pan add beaten eggs. Gently scramble the eggs and keep them aside.
- Add any vegetable oil of your choice except sesame oil. To this add chopped garlic and chilies (if not using skip them). Once the garlic has browned well, add mix vegetables. Saute till the veggies get thawed, then add cooked rice and stir fry them for 2-3 minutes. Use your spatula to break up any clumps.
- Now add Soy sauce, oyster sauce, vinegar and sesame oil. Give them a good mix.
- To finish the dish add the bacon, scrambled eggs, pepper and green onions. Serve immediately.
Nutrition Facts :Calories: 978 ,Total Fat: 22.9g, Saturated Fat: 6.7g Cholesterol 162mg, Sodium: 1496mg Total Carbohydrate: 155.1g Dietary Fiber: 5g, Total Sugars: 0.7g, Protein: 32.1g, Vitamin D: 12mcg, Calcium: 96mg, Iron: 10mg, Potassium: 584mg
*The nutritional information are calculated automatically. I cannot guarantee the accuracy of this data.