Fried Rice - Submitted by Jennifer Shellhorn
by Gabrielle Rossi
If you’re anything like me, towards the end of the week I have odds and ends of vegetables, proteins, and rice taking up space in my refrigerator. One of my favorite ways to use up a bunch of food in my refrigerator is by making fried rice.
The beauty of fried rice is that as long as you have the fundamental seasonings and a few key ingredients, you can add almost anything to it. After much experimentation, this is my tried and true recipe for fried rice. Keep in mind that this is the most basic version and you can supplement it with whatever you have in your refrigerator! For this go-around, I added leeks because I was out of green onions and shaved and sliced broccoli stems. Bell peppers, carrots, peas, or onions would be tasty if you added them into the fried rice -- especially if they’re from Grandpa Rossi’s Garden.
As a bonus, I crafted up a crispy topping I’m calling “furi-kale” to garnish and to reinvent how we think about using kale.
A quick and easy way to use up loads of veggies and protein for a satisfying meal and to stretch your food!
- Optional: Add any protein desired. If using a raw protein, cook the protein first before adding it to the rice.
- Optional: Any additional vegetables. Commonly added vegetables include diced bell peppers, diced white onion, shredded carrots, peas, and/or broccoli stems (broccoli florets do not cook well in this recipe)
- 3 green onions – sliced (green and white parts divided – green parts for garnish)
- 3 cups cooked rice (chilled); Jasmine rice is almost always my go-to
- 3 large eggs - we prefer the freshest eggs from the happy chickens at GRG!
- 2 teaspoons sesame oil
- 3 Tbsp unsalted butter; EVOO is a fantastic substitute for butter if you prefer
- 3 Tbsp Oyster sauce; available at most grocery stores or Asian markets
- 1 ½ Tbsp low sodium soy sauce
- Optional: 2 teaspoons chicken powder Note: This is not chicken bouillon; chicken powder does not have additional herbs or spices – available at your local Asian market.
- Optional: garnish with sriracha if you like a kick or “furi-kale” to toss in some crispy kale.
- Using a wok or large skillet, heat to medium-high. Add your fats: sesame oil and unsalted butter (or EVOO).
- When the fats are shimmering back at you, add your vegetables, including the white parts of the green onions.
- When the vegetables are slightly softened, add the cold rice.
- Toss the vegetables and rice to coat, then flatten using the back of a spatula.
- Add eggs. Combine until all rice is coated, then flatten once more.
- Pour the oyster sauce, soy sauce, and sprinkle the chicken powder (if using) on the rice. Stir to combine.
- Flatten and allow eggs to cook, flipping after about 2 minutes.If you like your rice a bit crispier, cook for 3-4 minutes.
- Once flipped and flattened once more, cook an additional 2 minutes.
- Stir in the pre-cooked protein (if using).
- Garnish with the green parts of green onion, then serve.
- Optional: garnish with sriracha or “furi-kale” for an additional veggie boost.
1 Note: you do not need to pre-scramble eggs before adding, you can scramble while coating rice.