REBEKAH'S QUICK FIX FRIED RICE
SELECT YOUR LANGUAGE ENGLISH ESPAÑOL FRANÇAIS ROMÂNĂ SVENSKA عربي 中文 日本語 TIẾNG VIỆT मराठी తెలుగు PREP TIME 15 MINUTES COOK TIME 15 MINUTES YIELDS 2-3 SERVINGS Fried rice is a simple, easy dish that has always been my mother’s go-to for when we come home late and need a quick dinner. It’s delicious, yet extremely versatile; you can use whatever vegetables you have at hand, swap the shrimp for some pork, make it vegetarian with tofu or edamame as protein, or scratch the egg completely to make it vegan. It’s also super fool-proof—once you’ve got the basics down, the measurements don’t matter at all. In essence, it’s the perfect time crunch dish for desperate situations. INGREDIENTS METRIC 375 grams pre-cooked rice 2 large eggs 1 large carrot, diced 1 small onion, diced 50 grams frozen peas 50 grams frozen sweetcorn 100 grams shelled, pre-cooked, frozen shrimp 45 grams cooking oil 30 grams soy sauce Salt, to taste IMPERIAL 2 cups pre-cooked rice 2 large eggs 1 large carrot, diced 1 small onion, diced ½ cup frozen peas ½ cup frozen sweetcorn 4 ounces shelled, pre-cooked, frozen shrimp 3 tablespoons cooking oil 2 tablespoons soy sauce Salt, to taste NOTE Due to quarantine limitations, ingredients photographed may not be entirely faithful to those listed. (Don't be afraid to get creative when making this yourself!) METHOD PREPARE YOUR INGREDIENTS To begin, peel and dice the carrot and onion. Crack your eggs into a small bowl and beat thoroughly with a fork or chopsticks. Pour half the cooking oil into a large frying pan or wok and turn the stove on to medium heat. Once the oil is hot, pour in the beaten eggs. They should immediately begin to sizzle; let the perimeter set for a few seconds before pushing one edge to the center and simultaneously tilting the pan to allow uncooked egg to fill up the newly-created space. Cook for a few more seconds, then remove the eggs when they are nearly done. This will prevent overcooking when they are fried with the rice later on. ASSEMBLE YOUR FRIED RICE Pour the remaining oil into the pan and add the carrots and onion. Cook until softened, then add the rice and toss to loosen any clumps. Combine with peas and corn before adding the shrimp and eggs. Stir vigorously to break the eggs into small pieces. Mix well and season with soy sauce. Taste for flavor, then season with salt if needed. Remove from the pan once everything is cooked through. Serve hot. TIP 1 Surprisingly, leftover rice that’s been cooked and refrigerated the day before is ideal for this dish. It prevents any stickiness in your final product, but can also be difficult to break apart. When using leftover rice, add a splash of water to loosen it up more easily. TIP 2 If you’re extraordinarily strapped for time, you can add the carrots and onion directly into the cooked eggs without removing them beforehand. This extra step is simply for a more tender result. ABOUT THE CONTRIBUTOR REBEKAH DING JIN • SWEDEN Rebekah was introduced to The Red Goji through her good friend Sarah and decided to join due to her love of learning and engaging in various cultures—especially through food, her primary way of staying connected to her Chinese roots as she grew up in Scandinavia. She enjoys playing the piano and flute, reading novels, and otherwise being artistically creative during her free time. Currently lives in Sweden.