My fried rice recipe. It's meant to be cooked in a 12.5" diameter carbon steel wok over a stove top on its highest heat.
Prep:
1. Cook 1.5 cups of rice in the rice cooker. [30 min]
2. Dice half an onion. Place it in a bowl.
3. Chop up some garlic. Slice a jamaican hot pepper. Combine them in a small bowl.
4. Beat a couple of eggs into a bowl. Add a pinch of salt.
5. Measure out frozen vegetables.
6. Take the rice out of the rice cooker and mix them up.
Cooking:
1. Heat the wok on the highest heat for [2 min]. Add in a generous amount of oil. Make sure the surface of the wok is well seasoned. Add the garlic, pepper, and diced onion. Saute for about [2 min].
2. Push the onion/garlic/pepper mixture to one edge. Pour in the beaten eggs on the exposed surface. Let the egg cook in a thin layer and then scramble it as it cooks with a spatula. The egg should be broken into small even pieces. [2 min]
3. Add in the frozen vegetables. Saute until the vegetables are evenly distributed. [1 min]
4. ADD MORE OIL. Otherwise, the rice will stick and burn. Move the oil around to coat the wok. Add in the rice. Saute vigorously while breaking up any clumps of rice. Keep stirring and flipping the wok until the heat is evenly distributed. [2 min]
5. Set the heat to low. Add in 2 T of soy sauce and stir until the color evens out. Season with salt to taste. Serve with scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (946g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 908 | ||
Calories from Fat: 351 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39g | 52 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 1586.2mg | 488 % | |
Sodium 608mg | 21 % | |
Potassium 2167.6mg | 57 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 72g | ||
Protein 62.6g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 908
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