- 2c cooked rice (refrigerated from previous day)
- 1c frozen peas & corn (refrigerated from previous day)
- 2 eggs
- Sliced green onion
- Chicken stock powder
- Oil (I like rice bran oil)
- optional: fish sauce, chilli, lime slices.
Note: Instead of sugar and salt, you can use 1/2 – 1T of coconut amino acids to achieve a similar umami flavour to soy sauce.
You can play with ingredients, i.e. consider chopped ham or bacon, bbq pork, char siu pork, shrimps etc. You want everything to be cut small and to be pre-cooked; you are essentially heating everything through. It’s important that the rice needs to have been cooked earlier, cooled and been fluffed, and then completely chilled in the fridge (cooling for 12 hours changes the type of starches the rice contains).
This is the kind of recipe that you may want to make on the spur of the moment because you have leftover rice, or it may be something that you prep the night before so that you can whip up lunch or dinner the next day quickly.
Allergies: soy free, dairy free, gluten free, peanut free.
- Cook your rice the day before. Personally, I like to use basmati rice in the rice cooker with water, salt, and rice bran oil. Today I used 80% basmati and 20% black rice; this has the fun visual side-effect of dying the basmati a dark purple colour! As your rice cools give it a bit of a fluff (easier if you’ve used some oil in the cooking) and put it in the fridge to cool overnight.
- Prepare your vegetables. If you’re using frozen veggies (I used a mix of peas, corn, cubed carrots, and small cut beans) then it’s a good idea to put them in the fridge at the same time as the rice so that it can defrost overnight. Alternatively, you might want to use something like grated carrot.
- When you’re ready to cook, heat your wok nice and hot with some oil.
- Crack two eggs and scramble them. You can choose either to: (A) cook them as an omelette, take it out and cut into strips, and re-add once the rice is in, or (B) add the rice when the eggs are almost cooked and break the eggs into small pieces while moving the rice grains around.
- Add the rice. Keep moving it around to separate the grains and break the egg up.
- Add stock powder, sugar, and salt to taste. (You may also want to add a dash of fish sauce).
- Add your vegetables (and any pre-cooked meat).
- Keep moving everything around so that it doesn’t stick; add more oil if needed. Serve when hot through.
- Serve with condiments if desired (like dried shallots, dried or fresh chillies, lime slices etc.)
Why not use soy?
You may not like the taste of soy, or may dislike the sodium content; for us, it’s because of a soy allergy. Salt and sugar (I prefer brown) can be found in a variety of soy free fried recipes as way of substituting for the salty flavour of the soy sauce and also providing a dash of sweetness.