Cheap Fried Rice

Quick, Easy, Filling. Perfect for those midnight munchies

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Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Main Course, PubGrub

Cuisine Asian

Servings

Calories 548 kcal

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

One note on frozen veggies is that you do not want huge chunks of veggies, like a broccoli mix; we are looking for small pieces that will cook reasonably fast.

This is fridge velcro; just about any leftover can be used.

One can fry off bacon and use the drippings in place of the oil.

Nutrition

Calories: 548kcalCarbohydrates: 63gProtein: 9gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 4mgSodium: 803mgPotassium: 334mgFiber: 5gSugar: 1gVitamin A: 4643IUVitamin C: 13mgCalcium: 59mgIron: 2mg

Keyword Fried, Quick, Rice