Fried Rice
A staple dish made by stir-frying leftover rice with eggs, vegetables, and soy sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prep the Rice: Take the chilled, day-old rice and use wet hands to break up any large clumps so the grains are separated. This ensures the fried rice isn't mushy.
- 2
Scramble the Eggs: Heat a wok over medium-high heat until smoking. Add 1 tbsp oil, swirl to coat, and pour in the beaten eggs. Scramble quickly until just barely set, then remove to a plate and break into small pieces.
- 3
Aromatics and Veggies: Wipe the wok clean, add another 1 tbsp of oil, and heat over high heat. Toss in the scallion whites and the diced meat. Stir-fry for 30 seconds until fragrant. Add the peas and carrots, cooking for another minute.
- 4
Fry the Rice: Add the separated rice to the wok. Press the rice against the hot sides of the wok to sear it, then toss. Repeat for 2-3 minutes until the rice is heated through and slightly toasty.
- 5
Season and Combine: Drizzle the soy sauce and oyster sauce around the edges of the wok (not directly on the rice) so it caramelizes slightly. Toss vigorously to color the rice evenly.
- 6
Finish: Fold the scrambled eggs back into the wok. Sprinkle with white pepper and the scallion greens. Toss for 30 more seconds, then serve hot.
Plan it in Listahan
Add Fried Rice to your week, check it against your household's allergens, and build the shopping list automatically.