Fried rice is such a great left overs meal. Just throw in those veggie and meat scraps and you’ve got yourself a super yummy and healthy dinner in 10 minutes. Every time I need to make rice, I make sure to cook extra to put away in the fridge for fried rice the next night. Make sure to do the same when making any fried rice dish. If you use rice straight from the rice cooker, it will go sticky and gluggy. Definitely NOT what you want.
The key to a great tasting fried rice isn’t the veggies or the meat or the condiments (although they help!). No. The key lies in what you’re cooking the rice in. You can definitely make it in a normal fry pan but to get that extra flavour and that ‘je ne sais quoi’. For that, my friends, you need a wok.
For years D and I said ‘We should get a wok’ before I got sick of saying it and went out and bought one. It was $20. I don’t even know why it took so long for us to get one. But we have one now and with it comes that delicious wok flavour. It’s smokey but not smokey at the same time. Burnt without the burning. It just make my fried rice zing with the extra something that was missing before. Do yourself and favour and get a wok! Your Asian dishes will thankyou for it! Just make sure you cook with the door open and the fan on or you’ll set off your fire alarm.
- 2 cups cooked rice (refrigerated overnight)
- Your choice of vegetables and protein
- I used one carrot, 2 bunches of broccolini, 250g diced tofu, 1 bunch of Gai Lan, 1 cup diced mushrooms (I like shitake, but D doesn’t so we use regular button types), green beans cut in half, 1 can baby corn
- 1 onion shallot
- 1 tablespoon chopped fresh ginger (you cannot substitute for ground ginger)
- 1-2 garlic cloves
- Sesame Oil (if allergric use another kind of oil)
- Gluten Free Soy Sauce
- Heat wok until slightly smoking. Add oil, ginger, garlic, and tofu (or other protein choice) and cook until browned.
- Transfer to a small bowl and set aside
- Add shallots and cook until soft.
- Add remaining vegetables and stir until slightly softened. You want your vegetables to still have a slight crunch when being eaten.
- Add rice and stir well.
- Add protein.
- Pour soy sauce over the rice while stirring. Add to taste
- Season with a pinch of salt to taste.
- Serve immediately.