Fried Rice

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Fried rice is a tasty dish you can make at home in just 15 minutes. It’s quick, easy, and tastes just like takeout. You can use leftover rice, eggs, veggies, and soy sauce to create a yummy meal your whole family will love.

This recipe is perfect for busy weeknights when you want something fast and filling. You can add bacon or ham for extra flavor, or keep it veggie-only. The best part is you can use frozen veggies, so there’s no need to chop anything. Give this fried rice a try – you’ll be glad you did!

Exact Ingredients List

Here’s what you’ll need to make this tasty fried rice:

Main Ingredients:

• 2 tbsp oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 120g (4 oz) bacon, chopped (or ham)
• 1 – 1 1/2 cups diced vegetables (frozen or fresh)
• 2 cups cooked day-old white rice
• 3 eggs, whisked
• 3/4 cup sliced green onions

Sauce:

• 1 tbsp Chinese cooking wine
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil (optional)
• 1/4 tsp white pepper

This recipe serves 2-3 people. You can easily double the amounts if you’re cooking for more. Remember to use day-old rice for the best texture. If you don’t have any, try making emergency baked fried rice instead.

For the vegetables, you can use a mix of carrots, peas, corn, or any other veggies you like. The bacon is optional – feel free to skip it or use ham instead if you prefer.

Instructions

Heat your wok or skillet over high heat. Add 1 1/2 tablespoons of oil and let it get smoking hot.

Toss in the chopped onion, minced garlic, and bacon pieces. Stir-fry for about 1 1/2 minutes until the bacon starts to turn golden.

Next, add your veggies. Don’t worry if they’re still frozen – they’ll thaw as they cook. Give them about 2 minutes to defrost and let the water evaporate.

Now it’s time for the star of the show – the rice! Add it to the wok along with your sauce mix. Cook for 1 1/2 minutes, stirring often.

Push everything to one side of the wok. Add a splash more oil to the empty space and pour in your whisked eggs. Scramble them fully – no runny bits!

Finally, toss in the green onions and mix everything together. Your fried rice is ready to serve!

Remember, timing is key. Keep things moving in the wok to prevent burning. With a bit of practice, you’ll be whipping up restaurant-quality fried rice in no time!

Possible Substitutes List

You can easily swap out ingredients in this fried rice recipe. Here are some tasty options:

Rice:

• Brown rice
• Cauliflower rice (for low-carb)
• Quinoa

Protein:

• Diced chicken
• Shrimp
• Tofu (for vegetarian)

Veggies:

• Carrots
• Peas
• Bell peppers
• Broccoli
• Corn

Sauce:

• Hoisin sauce instead of oyster sauce
• Rice vinegar instead of cooking wine
• Coconut aminos instead of soy sauce

Feel free to mix and match these substitutes based on what you have in your kitchen. The recipe is very flexible, so have fun experimenting!

Remember to adjust cooking times slightly for different proteins or veggies. Shrimp cooks faster than chicken, for example. And harder veggies like carrots may need an extra minute or two.

How To Make It Diabetes-Friendly

To make this fried rice recipe more diabetes-friendly, try these easy swaps:

Use brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

Double the veggies. Add more low-carb vegetables like broccoli, bell peppers, and zucchini.

Cut the oil in half. Use a non-stick pan to reduce the need for oil.

Skip the bacon. Replace it with lean chicken breast or tofu for protein.

Use less rice overall. Fill your plate with 1/2 veggies, 1/4 protein, and 1/4 rice.

Here’s a quick breakdown of carb-smart swaps:

Remember to watch your portion sizes. Measure out 1/2 cup of cooked brown rice per serving. This will help you control your carb intake.

For the sauce, use low-sodium soy sauce. You can also cut the amount in half to reduce sodium further.

By making these simple changes, you can enjoy a tasty fried rice dish that’s better for managing your blood sugar levels.

Tips, Tricks & Storing

Use cold, day-old rice for the best results. Fresh rice can become mushy when fried. If you don’t have leftover rice, cook some and spread it on a tray to cool in the fridge for an hour.

High heat is key! Keep your wok or pan very hot to get that perfect crispy texture. Don’t overcrowd the pan – cook in batches if needed.

Prep all ingredients before you start cooking. Fried rice cooks quickly, so having everything ready will make the process smoother.

Try these tasty add-ins:

• Diced pineapple for a sweet twist
• Chopped kimchi for a spicy kick
• Cashews or peanuts for crunch

To store, let the fried rice cool completely. Put it in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a pan with a splash of water.

Freeze fried rice in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

For a healthier version, use brown rice and load up on veggies. You can also swap the bacon for tofu or lean chicken.