Foodie fried rice is a healthful and flavorful dish that can be as exotic or as basic as you like. You can garnish it with so many optional extras that no two batches end up tasting the same. We like to start with a base of white or brown rice and load it up with caramelized onion, crispy carrot, peas, a bit of garlic, and ginger. Makes a quick lunch or dinner that pleases the whole family. So simple yet so good!
Makes 4 Servings
- 95¢ per serving
Show Detailed Pricing
-
1
cup
rice (white or brown) 74¢
-
1/4
cup
oil (a mildly flavored one like canola or safflower) 19¢
-
1
egg, beaten 30¢
-
1
onion, chopped 30¢
-
2
carrots, diced 28¢
-
3/4
cup
green peas (frozen) 53¢
-
1/4
cup
snow pea pods or corn 73¢
-
1
clove of garlic, peeled and minced 9¢
-
1/2
teaspoon
ground ginger 15¢
-
1/4
cup
soy sauce 49¢
-
- Optional extras:
-
*
2
tablespoons
butter optional
-
*
1
tablespoon
parsley, chopped optional
-
*
1
tablespoon
scallion, chopped optional
-
Total Cost:
$3.80
-
Per Serving:
95¢
*Optional ingredients are not counted towards pricing
Prep Time: About 10 minutes
Cook Time: About 30 minutes
Instructions:
- Steam rice for 10-15 minutes until cooked (30-40 mins for brown rice).
- Meanwhile, cook the beaten eggs in a teaspoon of oil in a medium-size frying pan, chop them up with a spatula or knife, and set them aside.
- Sauté the onion in the remaining vegetable oil over medium heat until light golden brown, about 4-5 minutes. Add diced carrots and sauté until seared on the outside, but still crisp. Add frozen peas, snow peas or corn, rice, garlic, and ginger and sauté a few more minutes.
- Pour on soy sauce and stir the mixture until rice is coated with the sauce. Add the cooked egg and optional garnishes and serve hot.
Notes:
- Fried rice is very versatile, as you can add a variety of different veggies, depending on what you need to use up: green beans, bok choy, and broccoli are all good substitutes, and you can add cubed tofu, chicken, pork, beef, or shrimp if you're craving additional protein.
- Adding some butter at the end makes for an extra rich, flavorful rice. Stir it in while the rice is still hot so it melts.