Barely-fried Rice with Egg

Barely-fried Rice with Egg Recipe from China | High-Quality Ingredients

Region / culture: China | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Barely-fried Rice with Egg is a delightful twist on the traditional fried rice recipe that is beloved by many around the world. This recipe is designed to be lighter and healthier, using less oil and incorporating a variety of vegetables to boost its nutritional profile. It's a versatile dish that can be enjoyed as a main course or as a side dish, making it perfect for any meal of the day. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is straightforward, delicious, and sure to impress.

History

Fried rice has its origins in China, dating back to the Sui Dynasty (589–618 CE). It was originally created as a way to avoid wasting leftover rice. Over the centuries, it has evolved and spread across Asia, each country adding its own local ingredients and flavors. The Barely-fried Rice with Egg recipe is a modern adaptation that focuses on health without compromising on taste, reflecting today's growing interest in nutritious and balanced meals.

Ingredients

0.33 cup chicken or vegetable stock
1 tbsp oyster sauce, fish sauce and mirin
2 tbsp tamari or light soy sauce
1 tsp brown sugar
1 clove garlic, minced
1 tbsp vegetable oil
1 tbsp sesame oil
0.5 tsp hot pepper flakes
2 eggs, beaten
1 small onion, halved and sliced
0.5 red pepper, chopped
0.5 yellow pepper, chopped
1 cup sliced snow peas
3 cups cooked brown rice or white rice
2 green onions, chopped

How to prepare

In a wok or deep skillet set over medium-high heat, whisk together stock, oyster sauce, fish sauce, mirin, tamari, sugar, and garlic. Reserve.
Heat 1 tsp of vegetable oil in the wok or skillet. Add hot pepper flakes and cook for 1 minute or until fragrant.
Add the egg and tilt the pan to make a thin omelette.
Cover and cook for 2 minutes or until the omelette is set.
Using a spatula, fold over the omelette and slide it out of the pan.
Add the remaining oil to the pan.
Stir in the onion and stir-fry for 5 minutes or until softened and starting to brown.
Increase the heat to high and add the peppers. Stir occasionally and cook for 3 minutes or until they begin to brown.
Add the snow peas and the reserved liquid mixture. Boil for 2 minutes or until the liquid is reduced and becomes syrupy.
Add the rice and green onions. Cook, tossing, for 3 minutes or until heated through.
Add the cooked egg and toss everything together.

Variations

1. Quinoa Barely-fried Rice: Substitute cooked quinoa for the white rice for a higher-protein and gluten-free alternative.
2. Vegan Barely-fried Rice: Omit the eggs and add extra vegetables or tofu for a vegan version.
3. Spicy Barely-fried Rice: Add more hot pepper flakes or a splash of hot sauce for those who prefer a spicier dish.

Cooking Tips & Tricks

1. Use day-old rice: For the best texture, use rice that has been cooked and then chilled in the refrigerator for at least a few hours or overnight. This helps to prevent the rice from becoming mushy when fried.

2. High heat is key: Keep your pan hot to quickly cook the vegetables while retaining their crunch and to give the rice a slightly crispy texture.

3. Prep everything before you start: This recipe moves fast, so have all your ingredients chopped, measured, and ready to go before you turn on the heat.

4. Customize with your favorite veggies: Feel free to swap out or add any vegetables you love or have on hand.

Serving Suggestions

This dish can be served on its own or with a side of protein such as grilled chicken, tofu, or shrimp for an extra protein boost. It also pairs well with a simple cucumber salad or steamed broccoli for added freshness and crunch.

Cooking Techniques

The key technique in this recipe is stir-frying, a quick and healthy way to cook that retains the texture and nutrients of the ingredients. Make sure to keep the ingredients moving in the pan to ensure even cooking and to prevent burning.

Ingredient Substitutions

1. Brown rice instead of white rice for a whole-grain option.

2. Tamari or coconut aminos can be used instead of soy sauce for a gluten-free alternative.

3. Any vegetable oil can be used in place of sesame oil, though you'll miss out on some of the distinct flavor sesame oil provides.

Make Ahead Tips

Cook the rice in advance and store it in the refrigerator to save time. You can also chop the vegetables and store them in an airtight container in the fridge until you're ready to cook.

Presentation Ideas

Serve the Barely-fried Rice with Egg in a bowl, topped with additional chopped green onions and a sprinkle of sesame seeds for an extra touch of flavor and elegance. A lime wedge on the side adds a nice pop of color and a zesty flavor boost when squeezed over the dish.

Pairing Recommendations

This dish pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a refreshing lager beer. The acidity and brightness of the wine or the crispness of the beer complement the savory flavors of the fried rice perfectly.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave until hot throughout, or reheat in a skillet over medium heat, adding a splash of water or vegetable stock to prevent drying out.

Nutrition Information

Calories per serving

A single serving of this recipe contains approximately 300 calories, making it a lighter option compared to traditional fried rice recipes.

Carbohydrates

A serving of Barely-fried Rice with Egg contains approximately 45 grams of carbohydrates. The majority of these carbs come from the white rice, which provides a quick source of energy. The vegetables add a minimal amount of carbs but are important for fiber and nutrients.

Fats

This recipe is relatively low in fats, with about 10 grams per serving. The fats present come from the vegetable and sesame oils used in cooking. These oils provide some healthy unsaturated fats, which are beneficial for heart health.

Proteins

Each serving of this dish offers around 8 grams of protein, mainly from the eggs. Eggs are a complete protein, containing all nine essential amino acids your body needs.

Vitamins and minerals

Barely-fried Rice with Egg is rich in vitamins and minerals, thanks to the variety of vegetables used. It's a good source of Vitamin C from the peppers, Vitamin A from the snow peas, and several B vitamins from the green onions. Additionally, the eggs provide Vitamin D and selenium.

Alergens

The main allergens in this recipe are soy (from the soy sauce) and eggs. Those with allergies to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, Barely-fried Rice with Egg is a balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a healthier alternative to traditional fried rice, perfect for those looking to enjoy a delicious meal without overindulging.

Summary

Barely-fried Rice with Egg is a versatile, nutritious, and delicious dish that's perfect for any occasion. With its combination of flavors, textures, and health benefits, it's sure to become a favorite in your recipe collection. Whether you're cooking for one or for a crowd, this recipe is easy to make and can be customized to suit any taste or dietary need. Enjoy the process of cooking and the joy of sharing a healthy, homemade meal with your loved ones.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Barely-fried Rice with Egg. It was a warm summer day, and I had just arrived at my friend Lily's house for a playdate. As soon as I walked in, I was hit with the most delicious aroma. Lily's mother was in the kitchen, cooking up a storm.

Curious, I wandered over to see what she was making. She smiled warmly at me and said, "I'm making Barely-fried Rice with Egg. It's a family recipe that has been passed down for generations." Intrigued, I asked if I could help, and she happily agreed.

As I watched her work, I was amazed by her skill and precision. She chopped vegetables with lightning speed, cracked eggs with one hand, and tossed the rice in the pan with a flick of her wrist. It was like watching a master at work.

After a few minutes, the dish was ready, and she plated it up for us to try. The flavors were incredible – the rice was perfectly cooked, the vegetables were crisp and fresh, and the eggs added a creamy richness that tied everything together.

I couldn't get enough of it. I asked Lily's mother for the recipe, and she graciously shared it with me. She explained each step in detail, from how to cook the rice just right to the secret ingredient that elevated the dish to a whole new level.

I went home that day with a newfound passion for cooking. I couldn't wait to try out the Barely-fried Rice with Egg recipe on my own. I gathered all the ingredients, set up my cutting board, and got to work.

It wasn't easy at first – I struggled with getting the rice to the perfect texture and making sure the eggs were cooked just right. But with each attempt, I got a little better. I adjusted the seasonings, added a splash of soy sauce here and a dash of sesame oil there, until I finally nailed it.

The first time I made the dish for my family, they were blown away. They couldn't believe that I had cooked something so delicious and complex. From that day on, Barely-fried Rice with Egg became a staple in our household.

Over the years, I've made small tweaks to the recipe, adding my own twist here and there. Sometimes I'll throw in some shrimp or diced chicken for extra protein, or I'll mix in some fresh herbs for a burst of flavor. Each time I make it, I think back to that day at Lily's house and how it sparked my love for cooking.

I've shared the recipe with friends, neighbors, and even strangers who have asked for it. It's a dish that brings people together, evoking memories of family dinners and shared meals. And every time I make it, I feel a connection to Lily's mother and the generations of cooks who came before her.

As I sit here now, stirring the rice in the pan and watching the eggs cook to perfection, I can't help but smile. This recipe is more than just a dish – it's a story, a memory, a connection to the past. And I am grateful every day that I stumbled upon it all those years ago.