Try this Fried Rice recipe
- Carbohydrate 56.2864319975276 g
- Cholesterol 0 mg
- Fat 3.23021270497013 g
- Fiber 2.90516142720804 g
- Protein 7.69172552988704 g
- Saturated Fat 0.334996692501447 g
- Serving Size 1 1 Serving (325g)
- Sodium 15.8240416917347 mg
- Sugar 53.3812705703195 g
- Trans Fat 0.212459922162053 g
- Calories 283 calories
Step-by-step
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
- Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.
Cooling cooked rice thoroughly before it hits the skillet prevents steam from turning the grains into a gummy mass. Spreading the warm grains across a rimmed baking sheet accelerates this moisture evaporation far more effectively than leaving them packed in a deep pot. Small kitchens benefit immensely from this step because excess humidity alters texture instantly.
Scaling quantities up or down requires careful attention to surface area rather than just volumetric math. Standard home burners lack the thermal output of commercial ranges, meaning a heavy-bottomed skillet can easily become overcrowded. Dividing ingredients into smaller batches maintains high heat, which ensures proper searing rather than steaming.
Day-old grains yield superior results because retrograded starches firm up during refrigeration, allowing individual pieces to separate cleanly under heat. Storing cooked grains in a shallow airtight container for up to three days achieves this ideal moisture level without requiring specialized equipment. Cold grains absorb fats and sauces efficiently without breaking apart.
Fat management dictates the final mouthfeel of the dish when combining multiple elements like rendered bacon fat and vegetable oil. Adding oils incrementally prevents pooling at the base of a constrained pan while ensuring each grain receives adequate lubrication. Constant movement over medium-high heat distributes residual moisture evenly across the entire surface.
