Fried rice is the ultimate clean-your-fridge dish or one-dish-wonder dinner. You can make a nice big plate of it and be completely satisfied because it has protein, vegetables, and carbs- gluten free- and topped with a little hot sauce, I’m happy. The essentials are: rice, egg, and scallion- the rest you can choose to your fridge’s contents. Shrimp? Pork? Ham (which I consider Japanese style fried rice)?, and for the vegetables, any hearty leafy green will work great. Kale? Chinese Broccoli? Swiss chard? And yes, you can use frozen vegetables- I would only use corn, peas, or edamame.
With fried rice, you just compartmentalize all the ingredients then toss ’em all together. What makes fried rice is using day-old rice (so it’s dry), and a heat pan or wok. I just assemble it with my cast-iron.
- Canola oil
- 4 cups long grain rice, preferred (I mixed rice with leftover quinoa)
- 6 oz shrimp (or any other protein), peeled, deveined, and cut into small pieces (I used oyster mushrooms here)
- 3 eggs
- 3 cups shredded leafy greens, cleaned
- 1 Tablespoon soy sauce
- 2 teaspoon fish sauce
- 2-3 scallions, sliced
- salt and pepper
- hot sauce (optional)
Heat the pan over high heat. Pour canola oil to generously cover the surface. Add the shrimp and cook until the shrimp turns pink. Remove from pan and set aside. While the pan is still hot, crack the eggs into the pan. Immediately start scrambling the eggs with a spatula. Once the eggs start to resemble wet scrambled eggs, add the rice. Breaking up any large clumps of egg or rice, saute together. Transfer rice and egg to a bowl temporarily.
Now saute the vegetables in pan, add a little salt and some oil if needed. Once the greens have started to become tender, retrieve the rice and egg and combine. Add the shrimp or whatever protein and toss to mix well.
Season with salt and pepper, and fish sauce and soy sauce. If you don’t think you can distribute evenly, mix all the seasoning into a bowl and pour all over the rice. When you plate the rice into bowls (love eating fried rice from a large bowl), scatter the scallions throughout while the rice is still hot. Add a dollop of hot sauce to the side for a nice zing.