Cheap Fried Rice
As spoken prior, “Given the state of flux the universe is in, Madam Badwolf and I have started trimming expenses. One big thing in our house is the cost of food, and one big area of discussion is how to still feed ourselves with healthy food that tastes good but does not cost the national debt of Slobobvia at the checkout counter.”
For this specific post/recipe, I’ll use a takeout leftover staple and generate a hearty follow-on meal. I speak, of course, of the leftover rice from that splurge Chinese dinner. Depending on how far one wants to go, this can be a genuinely cheap date dinner or quite extravagant, with all forms of shellfish added as protein.
Alas, one can not forgo the egg in fried rice, which will probably be the most expensive component; I’ll not add any additional protein unless I have something loitering about in the fridge. The soy sauce is also a classic component, but the oyster and dark soy can be forgone, so we need to add extra soy sauce.
From WIkipedia:
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
Cheap Fried Rice
Equipment
- 1 Wok Or large fry pan
Ingredients
- 1 cup Cooked Rice
- 1 ea Egg Jumbo
- 1/2 tbsp Soy Sauce Low Sodium
- 1/2 tbsp Oyster Sauce
- 1/2 tbsp Dark Soy Sauce
- 1/2 tbsp Sambal oelek Or other chili paste
- 2 tbsp Oil
- 1/2 tbsp Minced Garlic
- 1/2 tbsp Ginger Paste
- 1/2 Ea Onion Small, peeled, minced
- 1/2 Cup Frozen Veggies Asian Mix or Carrots and Peas, your choice
- Salt and Pepper To Taste
- 1-2 ea Green Chilies Optional, washed, stemmed, sliced
Instructions
- Mix the rice with soy sauce, beaten egg, oyster sauce, dark soy sauce, and Sambal chili sauce in a large bowl. Mix this very well, coating the rice.
- On high heat, heat the wok until smoking hot. Drizzle in some cooking oil, and swirl it around.
- Add the diced onion, ginger, chilies (if using), and garlic. Keep stirring until fragrant.
- Add the diced vegetables and stir for a few minutes or until cooked; remove and reserve.
- Reduce the heat to medium, drizzle more oil into the wok and add the rice
- Stir over medium heat for a few minutes until the rice grains start to separate and take color.
- When the rice becomes fluffy, return the vegetables to the wok.
- Add some diced scallions, and toss to combine.
- Taste, season, and balance flavor
Notes
Nutrition
Filed
under: American, Cheap, Cultural-Misappropriation, Follow On, Indo-Chinese, Quick, Stir-Fry, Vegetarian, Winter
Be the first to write a comment.
Your feedback
You must be logged in to post a comment.
You must be logged in to post a comment.