Fried rice

Fried rice is a dish that we can easily prepare at home. In this super simple version we use pantry and fridge staples, but the beauty of a basic fried rice recipe is that you can always adjust the ingredients based on what you happen to have on hand at any given time. A great way to use up leftover veggies and protein, fried rice can be bolstered with plenty of healthy ingredients and can easily be made vegetarian or vegan.

Tips

• When cooking the rice, it’s best to use the boiling method instead of the absorption method so the rice grains can remain separated.
• Your fried rice will turn out best if you use cold, long-grain rice (like jasmine rice).
• It’s really important to properly cool the rice down so if you’re in a rush and just cooked the rice, spread it thinly on a tray, cover loosely with some cling wrap and pop in the fridge until cool.

Fried rice

Fried rice is a dish that we can easily prepare at home.

Author: Buddhika Nuwan Cooking Method: Broiling, Sauteing Cuisine: Chinese Courses: Dinner, Lunch, Rice recipes Recipe Keys: Quick Meals

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Calories: 321

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Coles Long Grain White Rice
• 2 tsp vegetable oil
• 1 tbsp soy sauce
• 2 eggs, lightly whisked
• 2 bacon rashers, chopped
• 1 carrot, peeled and grated
• 2 shallots, trimmed, finely sliced
• ½ cup frozen peas, thawed (see notes for Low FODMAP substitution)
• Sesame seeds, to serve
• Shallots, sliced, extra, to serve

Instructions

1. Cook the rice in a big pot of boiling water for 12 minutes or until it becomes soft. After that, drain the water and let the rice cool down.

2. Heat oil in non-stick wok or large frying pan over medium heat.

3. Add eggs. Swirl over base to form an omelette.

4. Cook for 2 minutes or until set.

5. Transfer to a chopping board. Set aside to cool slightly. Roll up and thickly slice.

6. Add bacon to wok. Cook 4 minutes until light golden.

7. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes.

8. Add egg and soy sauce. Stir until heated through.

9. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.

Nutrition Facts

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Amount Per Serving

% Daily Value *

Cholesterol 0.1mg1%

Sodium 537.2mg23%

Potassium 210.7mg7%

Total Carbohydrate 46.2g16%

Dietary Fiber 2.3g10%

Sugars 2.7g

Protein 11g22%

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Vitamin A 823.7 IU

Vitamin C 4.9 mg

Calcium 40.3 mg

Magnesium 26 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To achieve optimal results, it is recommended to use cooled or chilled cooked rice. That's why I usually prepare it a day in advance. After it has cooled down, just spread it out on a tray, cover it with plastic wrap, and refrigerate until you need it.

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