Homemade Fried Rice with Vegetables

I am not a fan of Chinese food from a restaurant. Oftentimes the food is filled with far too much sodium, MSG and preservatives found in fish sauces, Chile pastes and flavor enhancers.

Making homemade fried rice could not be easier. I love to keep on hand 2 cups of cooked Basamti Rice. Tom loves adding rice to any soup and I often will fry white rice with onions and spinach to serve along side eggs.

Fried Rice is a beloved dish for many and in today's post I want to share my recipe for a basic fried rice you can do in 15 minutes once you have all your components ready to go either as left overs or prepped ahead of time.

Ingredients:

1 cup cooked Basamati Rice

1 large yellow onion - sliced or thinly diced

1 small garlic clove - minced

4 Tbsp Olive Oil or Peanut Oil

1 scallion - diced

1/2 cup cooked carrots

1 Tbsp. low sodium Tamari

1 teaspoon Emeril's Original Essence

Salt & Black Pepper

1 teaspoon - ginger paste (tubed found in grocery store)

1/2 cup sauteed red, yellow or orange peppers

1 Tbsp. Sriracha Sauce

Pinch red pepper flakes

Optional - sauteed Shiitake Mushrooms

Optional - 1/2 cup zucchini or summer squash

Optional - small bag of frozen vegetables or 1 cup frozen peas

Optional - lime zest and juice

Optional - Splash white wine if on hand or white vermouth

Fresh chopped Parsley or Basil

Directions:

The key to a making a wonderful fried rice is to use a large wok or non stick saute pan. Be sure to heat the pan on medium high then add 2 Tbsp of your selected oil.

Once the oil is hot add the chopped onions and peppers and cook until just brown. Add salt, pepper, red pepper flakes, tamari, Emeril's, garlic clove and any of the optional fresh items you have chosen.

Saute for 3-4 minutes on medium high to high heat. Add next your carrots and any frozen vegetables along with the ginger paste.. Add next any white wine, lime zest or 2 Tbsp. water allowing the mixture to reduce slightly.

Add next all of the rice and mix well. If you wish you can add more white rice than 1 cup. Ideally the rice to vegetable mixture should be 70/30 rice to vegetables for a nice fried rice but you can change that as you wish.

Next add in the Sriracha Sauce, 2 Tbsp. of the oil chosen and any additional water necessary to keep the ingredients moist.

Increase the heat until you hear the rice sizzling. Cover the pan and set the time for 5 minutes. Do not worry that the rice will burn. It should not unless you leave the pan too long. The goal is to achieve a first stage crisp texture on the rice. This can take up to 10 minutes but it must be done in stages.

Mix the rice and check for crispness. Cover and cook for another 5 minutes and so on until you achieve for your taste the perfect fried rice texture.

Plate and serve finishing with fresh lime juice and scallions. You can dress each plate as well with either fresh chopped parsley or basil.

ENJOY!