Fried rice is a dish made up of cooked rice that is wok or pan fried with other ingredients such as various vegetables and proteins. Originating in China, it is a national dish to several countries including Indonesia. The two most popular and vastly different fried rice dishes in Asia are Yangzhou, which consist of three protein types and mixed vegetables including bamboo shoots, and Hokkien, which has a thick sauce poured over the rice. Fried rice made it’s way to Hawaii during the plantation era when Chinese immigrants went to work in the sugar cane industry. Growing up in Hawaii, rice has always been a staple eaten during breakfast, lunch, and dinner. Typically left over, or “day old” rice is saved for frying. It can be combined with a multitude of ingredients. Shoyu (soy sauce) and oyster sauce are the base flavors and classic combinations include spam and Kim chee. The wonderful thing about this rice dish is that it can be blended with any protein combination along with a mixture of vegetables and sauces. It is a great way to utilize leftovers by turning them into a whole new meal. – Shared by an HSRC Student Team Member
Recipe: Fried Rice
Time planning note: Fried Rice works best when rice is cooked and chilled ahead of time. Make white rice the day before or earlier in the day and refrigerate. Use cold precooked rice in the Fried Rice Recipe.
- 1 cup cooked rice * see instructions for cooking rice below.
- 1-2 cloves garlic
- ¼ onion
- 1-2 stalks green onion
- 3 eggs – break into a bowl and beat till yellow consistency
- 1 cup frozen peas/carrots
- Soy sauce
- 2 TBSP oil
- Chop garlic and onion and sauté in oil for 1-3 minutes
- Add cooked rice and fry/coat in oil
- Make a well in middle of rice and scramble the eggs by pouring eggs in, allowing it to set a little into curds.
- Add salt/pepper
- When eggs are cooked mix with rice
- Add frozen veggies and mix, cover for 1-2 minutes to cook
- Add soy sauce
- Sprinkle/top with chopped green onion