Stir Fried Rice is a great way to combine all sorts of vegetables and use left-over rice with a flavorful flair.
Yea.. still need another week for the finale. So, I was looking in my fridge and found some left over rice and some vegetables that I had no plans for. And I was craving some Asian. My mind naturally went to stir fried rice. It seemed like an obvious course of action.
I love making stir fried rice as it can help revive some leftovers that have been sitting around. Or fresh rice can be used. That’s the beauty of a recipe like this! And it didn’t need much prep or take a long time to cook. So many bonuses!
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Ingredients
The ingredients that I used are not classically stir fried rice vegetables but I wanted to make something with ingredients I would enjoy. Also, I wanted to use readily available ingredients. I think that the all-inclusive nature of stir fried rice does allow you to play.
Process
Prepping the Ingredients
When cooking on the stove, I really do like to make sure that everything is prepped before I start. I don’t want anything to accidentally burn while I rush to cut something up. There was not a lot of mis-en-place needed.
The main prep comes from the vegetables. I diced and minced the onion and garlic respectively. They were placed in the same bowl because they would be added at the same time. I also diced up some mushrooms (I had a lot and needed to use them up).
There was a quick internal debate about how to prep the frozen vegetables. I did consider dethawing them, but I decided against that in fear that I would overcook them. So, I just left them out for a long time and let them thaw in the air. I figured any frozen parts would be rectified in cooking.
Cooking
Most of the steps in this recipe could be simplified into “add x ingredient(s)”. It’s just a layering of different foods and flavors. To start, I cooked off the eggs and scrambled them. This is just to get them cooked but only need to use on pan.
Then I added in the onions and garlic and cooked them for a little while to get the onions to sweat and the garlic to start to release its flavor. Then I added in the mushrooms and vegetable medley. The goal cooking here is to get the vegetable soft and remove excess water. I was less concerned about the water because it can help rehydrate the rice (I do use left-over rice here which is a little dried).
After letting the vegetables cook to a good consistency, I added in the rice and all the sauces. I ended up using soy sauce, oyster sauce, and fish sauce for flavor. And yes, I do just have these. I like adding this salty element into dishes. I added a little at first but felt that it wasn’t enough, so I kept adding more until I was happy.
One the rice got a good cook on it, and I was happy with how the flavor and texture turned out, I took the stir fry off of the heat. For the final step, I added the scrambled eggs back into the pan with a splash of toasted sesame oil. And it’s ready to eat!
Reflections
I do like this recipe a lot. I did load it a little heavily with vegetables but that’s because veggies are delicious! I know that other stir-fried recipes that I have looked at have more rice typically, but I like the version that I made. I ended up eating all of it in two sittings. While it may be lacking protein, I basically considered the fried rice as an entire dish alone.
Lessons
Keep it Moving!
When cooking on a stove, it’s important to know when to consistently move the ingredients and when they leave them alone. This is a dish that requires constant movement. If you let any components sit too long, they will stick to the pan and be difficult to move. And if they don’t move then they will most likely burn. I don’t mind burnt bits in my dishes, but it is something to keep in mind as I know that is not everyone’s preference.
content
recipe
Stir Fried Rice
Ingredients
- 3 Tablespoon Vegetable Oil divided
- 2 Eggs
- 1 Small White Onion dined
- 3 cloves garlic minced
- 2 Cup Frozen Vegetable Medley
- 2 Cup Mushroom diced
- Salt and Pepper to taste
- 2 Cup Rice
- 1 ½ Tablespoon Soy sauce
- 4 Teaspoon Oyster Sauce
- 2 Teaspoon Fish Sauce
- 1 Teaspoon Toasted Sesame Oil
Instructions
- In a large saucepan or wok, heat ½ tablespoon vegetable oil. Add in eggs and scramble until the eggs are cooked. Remove from the pan and set aside.
- Add 1 tablespoon of vegetable oil. Then add in onion, garlic and cook for 5 minutes until the onions are soft. Add in vegetable medley and mushrooms and cook for another 2-3 minutes.
- Stir in the remaining vegetable oil (1 ½ Tablespoon), rice. Combine and add soy sauce, oysters, sauce, and fish sauce. Cook for 3 minutes while stirring occasionally.
- Remove from heat and add eggs and sesame oil. Stir until combine.
- Enjoy!
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