Fried rice is a traditional Chinese dish that can be served on the side or as a complete meal in a bowl. This recipe is easily adaptable, so use whatever vegetables you have on hand. Add protein in the form of tofu, shrimp, pork, or chicken. Be creative with those leftovers!
Brown rice is a healthier option than white rice, but this recipe works with either variety. Be sure that you've cooked and chilled the rice before starting: the starch in the rice needs to harden to make it properly fry-able.
|2 tablespoons||olive oil|
|1 cup||thinly sliced scallions (white and green parts)|
|2 tablespoons||finely grated peeled ginger|
|1 tablespoon||minced garlic|
|4 cups||cooked brown rice (chilled)|
|1 1/2 cups||fresh English peas (shelled)|
|1/4 cup||soy sauce|
Heat the oil in a large skillet, preferably nonstick, over medium-high heat. Add the scallions, ginger, and garlic; cook, stirring constantly, until the vegetables soften, about 2 minutes. Add the rice and stir to coat the grains. Using the back of a spoon, press the rice against the bottom and sides of the pan to create an even layer. Cook without stirring for 4 or 5 minutes to allow the rice to get slightly crispy.
Stir the rice and add the peas. Cook, stirring occasionally, until the peas are crisp-tender, about 8 minutes. Stir in the soy sauce and serve hot.