Primarily fried rice is recycling leftovers into a light & hearty & fast & easy dish for weeknight dinners. Of course you can start fried rice from the scratch adding selected this & that items trying to get a mix of meat & fish/seafood & vegetables w/ matching spices…
I learnt a lot about approaching fried rice from the woks of life. Here you’ll find recipes for fried rice w/ meat, fried rice w/ shrimps, fried rice w/ vegetables… & lots of other combinations. (Forgive me when always using the term „fried rice w/…“ instead of referring to the true Chinese notation!)
In a nutshell: there are many ways to do your “fried rice w/…“ – if starting from the scratch or relying on the leftovers in your fridge, if adding mainly Chinese spices & condiments or trying any hot Thai combination or some mild Indian flavours. Concerning vegetables you may stay /w onions, spring onions, carrots, peas, snow peas… as well as adding mushrooms, cauliflower, pak choi, courgette, cabbage, Chinese cabbage, celery, fennel… i. e. all you may find when surfing a Chinese or Southeast Asian or Indian cookbook!
…& concerning meat etc. it’s the same!
So the sky is high, but the basis is always cooked rice!
I decided to do a real big batch of fried rice from the scratch meaning a combination of:
- mixed vegetables
- mixed meat (chicken & pork)
- …& lots of soy sauce mix!
In the beginning you need cooked rice – so start cooking rice!
The rest will come one by one: it’s all about chopping & frying.
The eggs will get whisked & fried in some peanut oil. You may work in a pan, however, you may also use your wok.
When the scrambled eggs are ready just set them aside.
For the record:
If you are in a hurry it’s possible to skip this step i. e. just whisk the eggs & pour them into the „almost ready” fried rice. The eggs will mix w/ the fried rice & get cooked when stirring the fried rice.
Coming to the vegetables:
- spring onions.
Clean & trim everything & chop it (if necessary!).
For the flavours we use soy sauces, 5-spices-mix, fresh ginger & garlic. Clean, trim & mince (if necessary!).
Fry everything for some minutes in a pan in peanut oil… you don’t need to defrost the frozen peas! The vegetables shall become „al dente“ to soft; afterwards set aside.
For the meat (left side!) we do chicken breast & ham w/ spring onions. Chop everything & fry everything w/ soy sauces, curry, curcuma… At last throw in the ham when the chicken is well done & set aside.
On the right side there is the seafood preparation. Frozen shrimps – defrosted & patted dry – are fried w/ spring onions & oyster sauce. Also: set aside when ready!
Now there is the grand entrance of the wok. We are preparing a lot of fried rice so we need a big pot for the final frying…
For the record:
If you have a real big pan use it. If you have a smaller amount of fried rice use your pan… Summary: you may do anything in your wok, you may do anything in your pan – just have in mind the size & capacity of your equipment.
We heat the peanut oil in the wok & add the vegetables & some of the cooked rice. If you rely on cooked rice out of the fridge reheat it in the microwave before adding to your wok.
Add the meat & more rice & stir.
Add soy sauces & wine & stir.
Add seafood & more rice & stir.
(If you think it’s too dry just add some more wine or plain water…)
Finally add eggs & stir.
The very last action is adding sesame oil & stirring once more.
Ready. Serve. Dig in.
In the recipe I start w/ about 1000 g cooked rice. You may add up to 1200 g cooked rice as well. The amounts of all the ingredients are fine w/ the increment in rice.
You may downsize your fried rice batch by downsizing all ingredients including the cooked rice. You may also prepare more… (Keep always in mind the size & capacity of your frying equipment. Honestly, it’s no fun dealing w/ 2 pans/woks…) You may also add more cooked rice w/o increasing the amounts of vegetables, meat, seafood… however, keep in mind to add some more soy sauces & condiments!
In the end you may store fried rice in your fridge or your freezer: so it’s up to if you roll up your sleeves once to prepare a real big batch of fried rice for some weeknight dinners or you stay w/ preparing small batches out of leftovers.
Be sure I’ll keep you posted w/ ideas on special fried rice dishes!
The businesswoman w/ too many office hours thinks
Looks… nice! Okay: it’s the soy sauce (light & dark), it’s the oyster sauce, it’s the dark sesame oil… everything is brown to dark brown & somehow ruins the colors, but the flavors…
I think it’s worth spending some time w/ preparing a lot of fried rice because you can afterwards rely on ready-to-eat meals out of your freezer. Homemade!