Fried rice: cooking options

Votes: 9

Prepare a quick lunch using your favorite ingredients!

How to Cook - Fried Rice: Cooking Options

Select rice

Start with 3 cups of cold, cooked long-grain rice, white or brown. (Or cook 1 1/2 cups of rice as directed on the package, but use 1/4 cup less water and omit the oil; spread on a baking sheet and let cool.)

Prepare the protein base

Choose up to 2 of the following ingredients (1 cup total; no cooking required).

Bacon, chopped randomly
Smoked bacon or ham, cut into cubes
Skinless and boneless chicken thighs, cut into 2.5 cm cubes
Dried chorizo or Chinese sausage, cut into 2.5cm cubes
Pastrami (sliced), cut into 1/2-inch strips
Firm tofu, cut into 2.5cm cubes
Ground beef or pork
Pancetta, cut into 0.6 cm cubes
Peeled shrimp, cut into random pieces
Grilled chicken, cut into 2.5 cm cubes

Select additives

Prepare 1 cup of the following ingredients (choose no more than 3).

Young bok choy, chopped
Kale, spinach or watercress, chopped
Bell pepper, chopped
Broccoli or cauliflower, chopped
Pineapple, cut into pieces
Mushrooms, cut into slices
Red onion, chopped
Green peas, cut into thin slices
Carrots, grate
Green beans, chopped

Make fried rice

Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over high heat. Add 1 beaten egg, swirl the pan to coat, and cook for about 10 seconds, until half-set. Remove to a plate.

Add the protein ingredients to the pan, season with salt, and fry, stirring frequently, until golden brown and almost cooked through. Transfer to a bowl.

Add another 1/2-1 tablespoon of vegetable oil to the pan, then stir in the ingredients. Season with salt, add 1 teaspoon of soy sauce, fish sauce, or Asian chili sauce, and 1 teaspoon of grated ginger or garlic. Stir-fry until crisp, about 2 minutes.

Add the cooked rice and spread it out; heat for about 3 minutes. Return the egg and white mixture to the pan, stirring to break the egg into pieces. Divide among bowls.