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Special Fried Rice
Special Fried Rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Flavorful fried rice with options to add Chinese sausage, ham, chicken, or shrimp using leftovers.
Ingredients:
  • 2 teaspoons canola oil, or more as needed
  • 2 eggs
  • 0.5 teaspoon water
  • 2 teaspoons sesame oil, divided
  • 0.5 onion, diced
  • 1 clove garlic, minced
  • 0.25 cup frozen peas and carrots, thawed and patted dry with paper towel
  • 2 cups cold cooked jasmine rice
  • 1 tablespoon Sriracha sauce, or to taste
  • 2 teaspoons light soy sauce
  • 1 teaspoon fish sauce
  • 0.5 teaspoon white sugar
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon ground white pepper, or to taste
  • 0.5 teaspoon monosodium glutamate (MSG)
  • 0.25 cup chopped green onion, or to taste, divided
  • 0.25 cup chopped fresh cilantro, or to taste
  • 1 cucumber
Instructions:
  • Heat up the canola oil in a large wok or skillet over high heat until it sizzles and smokes.
  • Whisk eggs and water until velvety. Transfer the mixture to a hot skillet with oil, let it set slightly, then gently stir with a wooden spoon until the eggs are glossy and cooked, about 2 to 3 minutes. Plate the scrambled eggs.
  • In a hot pan, combine 1 teaspoon of sesame oil with enough canola oil to cover the surface. Heat until smoking. Sauté onion and garlic until fragrant, for 1 to 2 minutes, then add peas and carrots and cook until hot, for another 1 to 2 minutes. Finally, add the cooked eggs back into the pan.
  • Add the rice to the skillet in small increments, gently separating any clumps to release individual grains, and combine with the vegetables. Sauté until the rice begins to take on a golden hue and is thoroughly heated through, which should take about 2 to 3 minutes.
  • Mix together Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into the rice until the grains are no longer sticking together, cooking and stirring for an additional 2 to 3 minutes. Remove from heat and sprinkle green onion and cilantro over the rice, then toss to combine.
  • Use a vegetable shredder to peel the cucumber's skin in a ragged design. Slice the cucumber diagonally and arrange in a circle on a serving platter. Fill the center with rice and sprinkle with more green onion and white pepper before serving.

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