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I always get fried rice when we order out for Chinese food. It is one of my favorite parts of ordering out. After seeing an episode of Sara's Secrets, I decided that I could do it myself. And clean out the fridge in the process.
This is a recipe I put together by pulling my favorite parts from other fried rice recipes (and adding some of my own). It is an easy recipe to cook. The trick is to have all the parts chopped and ready to go. Once you start cooking in the wok, you want to be able to toss in the next ingredient and stir. No time to step away from the wok and grab the next thing from the fridge.
I call this "Clean the Fridge" fried rice because it is so versatile. I often make this recipe when I have leftover meat from another night (rotisserie chicken, grilled pork, whatever). The type and amount of vegetables that you put in is also flexible. Just use whatever you have in the fridge (or freezer) that you think will taste good. Great way to use those last bits of veggies that aren't enough to make a side by themselves.
Ingredients
- 1 cup carrot diced (about 2 large carrots)
- 1/2 red bell pepper diced
- 1 cup celery diced
- 1 cup chopped scallions (onions can be substituted)
- 1 Tbsp grated ginger
- 2 garlic cloves chopped
- 1 1/2 cups meat
- 10 basil leaves chopped (about 1 1/2 Tbsp)
- 4 cups cooked rice (I prefer brown)
- 2 eggs, lightly beaten
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 Tbsp Sriracha chile sauce (or another brand of asian chile sauce)
- 1 Tbsp dry vermouth
- 4 Tbsp vegetable oil
Directions
To make the sauce, mix the soy sauce, sesame oil, chile sauce, and vermouth in a bowl. Set sauce aside.
Heat 2 Tbsp of vegetable oil in wok over high heat. When oil is hot, add carrot, celery, and bell pepper (or your veggies that take the longest to cook). Stir and cook for 2 minutes or until the vegetables are cooked. Add scallions, ginger, and garlic (or your veggies that cook quickly). Cook for 1 minute while stirring. Add meat and basil. Cook for 1 minute while stirring. Empty vegetables and meat from wok onto a plate and set aside.
Add 2 Tbsp of vegetable oil to wok. When oil is hot, add rice. Cook the rice for as long as you like. I usually cook it for 10-15 minutes to get it crispy. Once rice is cooked to your liking, add vegetables, meat, and eggs to wok. Stir mixture to mix well. Once the eggs are cooked, add the sauce and mix. Remove from heat and enjoy!
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