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Fried Rice Recipe Nytimes: A Delicious Twist To Your Regular Rice

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Fried Rice Recipe NYT Cooking
Fried Rice Recipe NYT Cooking from cooking.nytimes.com

Description

Fried rice is a popular dish that originated in China, but is now enjoyed all over the world. It is a dish made with cooked rice, vegetables, protein, and eggs, all fried together in a wok or frying pan. The NYTimes fried rice recipe puts a twist on this classic dish, adding a combination of spices and flavors that make it unique and delicious.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes cutting up the vegetables, cooking the rice, and preparing the protein.

Cook Time

The cook time for this recipe is approximately 15 minutes. This includes frying the rice, vegetables, protein, and eggs together in a wok or frying pan.

Ingredients

The ingredients for this recipe include:
  • 4 cups cooked jasmine rice
  • 3 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1/2 cup thinly sliced scallions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cup diced pineapple
  • 2 cups cooked and diced chicken, pork, or shrimp
  • 3 eggs, lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Equipment

The equipment needed for this recipe includes:
  • A wok or frying pan
  • A wooden spoon or spatula
  • A knife and cutting board
  • A measuring cup and spoons

Method

  1. Heat a wok or frying pan over high heat and add the vegetable oil.
  2. Add the garlic and ginger and stir-fry for 30 seconds, until fragrant.
  3. Add the scallions, carrots, celery, onion, and bell peppers, and stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
  4. Add the pineapple and protein, and stir-fry for another 1-2 minutes, until heated through.
  5. Push the vegetables and protein to the sides of the wok or frying pan, creating a well in the center.
  6. Add the beaten eggs to the well and scramble until cooked through.
  7. Add the cooked rice and stir-fry for another 2-3 minutes, until the rice is heated through and slightly crispy.
  8. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper, and stir-fry for another 1-2 minutes, until everything is well combined.
  9. Taste and adjust seasonings as needed.
  10. Serve hot and enjoy!

Notes

This recipe is very versatile and can be customized to your liking. You can use any combination of vegetables and protein that you like, and adjust the seasonings to your taste. You can also add more or less soy sauce and oyster sauce depending on your preference.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 360
  • Protein: 19g
  • Carbohydrates: 47g
  • Fat: 10g
  • Fiber: 3g
  • Sugar: 8g

Recipe Tips

To make this recipe even easier, you can use leftover rice from the night before. This will save you time and effort, and the slightly drier rice will be perfect for frying. You can also use frozen vegetables instead of fresh, which will save you time on chopping and prepping. Finally, be sure to cook the rice ahead of time and let it cool down completely before frying. This will prevent the rice from becoming mushy or sticky during frying.

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