I love fried rice, and what I love about making it at home is you probably have most of the ingredients needed right in your fridge and pantry. Also, at home it’s so much easier to control the salt! It’s amazing how easy fried rice is to make. I had a lot of shallots left over from Thanksgiving and a lot of onions, so I bought leeks, and scallions and decided to put this together. I used the basics from a Molly Yeh recipe “All the Alliums Fried Rice,” added a few extras of my own and omitted a few ingredients that I actually didn’t have on hand. Turned out great! And sooooo easy! Takes about 30 minutes to prepare and cook.
I served the fried rice as a side for roasted cashew chicken. Get the recipe here: Roasted Cashew Chicken with Baby Bok Choy. It’s delicious and healthier than stir frying it, which is what I usually have done.
Serves 6, cooking & prep time is about 30-40 minutes
- 2 cups uncooked Jasmine rice (rice is prepared separately according to white rice recipe) click here to get my white rice recipe: Best White Rice
- 1 medium onion
- 1 medium shallot
- white parts of one leek
- 2 carrots, diced
- 6 scallions, green and white parts
- 2 tsp minced fresh ginger
- 4 cloves minced garlic
- about a handful of snow peas
- about a handful of fresh soy beans
- 2 – 3 eggs, scrambled
- about 3 – 4 Tbsp rice vinegar
- 1 tsp salt
- low sodium soy sauce to taste
- 2 Tbsp toasted sesame seeds
- Cook the rice with 1 tsp vegetable or canola oil, 1 tsp salt, and 3 cups of water. I usually make the rice on the stove, but for this I use an automatic rice cooker because, while the rice is cooking I dice and cook all the other ingredients. Rice cooked on the stove requires more attention so if you do not have an automatic rice cooker, you can make the rice ahead of time.
- While the rice cooks, dice the onion, shallot, leek and the carrots. Place them in a bowl. Mince the ginger and the garlic and place them in a separate small bowl. Chop the scallions and set them aside in a third bowl.
- Scramble the eggs and set them aside on a small plate.
- Add the sesame seeds to the same pan you cooked the eggs in to toast them over medium heat. They toast up quickly, so don’t leave the stove! Takes about 1 minute.
- Melt 2 Tbsp butter in a large pot or wok on medium/high heat. I use my 6 qt. cast iron pot because I think it steams up well and the rice is so much better when it has a little steam.
- Add in the onion, shallots, leeks and carrots. Cook until the edges of the onions start to turn light brown. Lower the heat to medium/low. Add in the ginger and the garlic and stir for about 1 minute. Add in the prepared rice, rice vinegar, snow peas, soy beans, about 1/3 of the chopped scallions and soy sauce. Stir it well to coat the grains with the soy sauce. Add in the scrambled eggs and the sesame seeds, stir again. Taste and add more soy sauce if needed. I add a little at a time until it’s a desirable color and taste. At this time, I add a tiny bit of extra salt if needed. Cover the pot and turn the heat down to low. Cook on low for an additional 10 minutes to allow the taste to infuse the rice.
- To serve, add extra scallions over each serving if desired.