Expat Fried Rice

Expat Fried Rice
Staff Writer
Christopher Testani

When Kathy told her friend Ginny about this cookbook and the kind of dishes we planned to include, she immediately offered up her fried rice recipe. A single mom and news editor who worked and traveled in Asia for more than 20 years, she knows a thing or two about getting a fast, fuss-free meal on the table.

She uses leftover meat or fish (salmon is a favorite) — but you can also start with raw and cook it in the pan before you add the rice. The thyme is an unusual addition that Ginny calls a delicious accidental discovery. What’s more, she felt compelled to clarify two things: It’s oyster sauce, not soy sauce, that belongs in fried rice (otherwise, it’s like a "salt lick"), and don’t just serve it for dinner; it makes a great weekend breakfast.

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4
Servings
598
Calories Per Serving
Deliver Ingredients

Notes

*Fried rice is best made with cooked short- or medium-grain rice (not long-grain or coverted rice) that’s at least a day or so old and cold. The moisture in freshly cooked, warm rice will result in a gummy texture. Ginny’s recipe charmingly called for "yesterday’s rice you’d otherwise throw away" but if all you have is just-cooked rice, spread 4 cups of it on a sheet pan, let it cool on the counter, then, depending on how fast you need it, put it in the refrigerator or freezer until cold. Another idea is to order extra rice when you get Chinese takeout and make the fried rice in the next few days.

Ingredients

  • 1/4 Cup vegetable oil
  • 1 small yellow onion, finely chopped
  • 4 Cups cooked rice*
  • 2 large eggs
  • 1 1/2 Cup bite-size pieces cooked meat or fish
  • 2 Cups packed baby spinach, 1 cup cooked small broccoli florets, or 1/2 cup frozen peas, thawed
  • Leaves from 2 sprigs of thyme
  • 3 Tablespoons oyster sauce, plus extra, if needed

Directions

In a wok or large skillet, heat the oil over high heat until it shimmers. Add the onions and cook, stirring often, until they start to brown but are still crisp, about 1 minute. Add the rice and heat through, breaking up any chunks and mixing the grains with the oil and onions, about 2 minutes.

Crack the eggs onto the rice and cook until almost set, stirring to break up the yolks and coat the rice, about 1 minute. Add the meat or fish and vegetables and heat through, stirring often, about 2 minutes. Add the thyme and oyster sauce and cook for about 1 minute more, stirring often. Check the seasonings, adding salt or more oyster sauce if needed, then serve hot.

 

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
106mg
35%
Carbohydrate, by difference
89g
68%
Protein
32g
70%
Vitamin A, RAE
609µg
87%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
541µg
100%
Calcium, Ca
206mg
21%
Choline, total
79mg
19%
Fiber, total dietary
8g
32%
Folate, total
127µg
32%
Iron, Fe
4mg
22%
Magnesium, Mg
210mg
66%
Manganese, Mn
5mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
477mg
68%
Selenium, Se
28µg
51%
Sodium, Na
317mg
21%
Water
250g
9%
Zinc, Zn
4mg
50%

Fried Rice Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Fried Rice Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Fried Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.