Fried Rice Gimme Some Oven from www.gimmesomeoven.com
Description
Fried rice is a popular dish in many countries, and it’s a great way to use up leftover rice. This bulk fried rice recipe is perfect for meal prep or feeding a crowd. It’s easy to make and can be customized with any vegetables or protein you have on hand.
Prep Time
The prep time for this recipe is about 15 minutes. You’ll need to chop and prepare the vegetables and protein before cooking the rice.
Cook Time
The cook time for this recipe is about 20 minutes. You’ll need to cook the rice and vegetables separately before combining them in a large pan or wok.
Ingredients
- 6 cups cooked rice - 2 cups chopped vegetables (carrots, peas, onions, bell peppers, etc.) - 2 cups chopped protein (chicken, shrimp, tofu, etc.) - 4 eggs, beaten - 1/4 cup soy sauce - 2 tablespoons sesame oil - 2 tablespoons vegetable oil - Salt and pepper to taste
Equipment
- Large pan or wok - Cutting board and knife - Mixing bowls - Measuring cups and spoons
Method
1. Heat the vegetable oil in a large pan or wok over medium-high heat. 2. Add the chopped protein and cook until browned and cooked through. 3. Remove the protein from the pan and set aside. 4. Add the chopped vegetables to the pan and cook until tender. 5. Push the vegetables to one side of the pan and add the beaten eggs to the empty side. 6. Scramble the eggs until cooked, then mix with the vegetables. 7. Add the cooked rice to the pan and stir to combine with the vegetables and eggs. 8. Add the cooked protein to the pan and stir to combine. 9. Add the soy sauce, sesame oil, salt, and pepper to the pan and stir to combine. 10. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
Notes
- This recipe can be customized with any vegetables or protein you have on hand. - You can use leftover rice or cook the rice ahead of time and let it cool before using in this recipe. - This recipe can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Use a non-stick pan or wok to prevent sticking. - Cook the protein in batches to ensure it cooks evenly. - Use low-sodium soy sauce to reduce the sodium content of this recipe.
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