Fried rice has recently become one of my new favorite foods. Which, for me, is saying something, because until pretty
much right now, I’ve never liked fried rice. I’ve always found it kind of greasy and salty and heavy and. . . generally unappealing.
BUT, all of that was before this fried rice. This fried rice features the classic add-ins (like mushrooms and scallions and peas), but also has a few ingredients that lend a more delicate flavor – such as mint, ginger and rice vinegar. Sounding a little different from the grease-soaked, straight-out-of-the-little-takeout-box variety we all know, right? And if that’s not enough to convince you, I could also mention the hazelnuts – one of my absolute favorite things to add to any dish because of the subtle, earthy crunch they provide.
But perhaps the best part about this fried rice is how quick it is to make – it’s the perfect dinner for busy weeknights. I’d recommend cooking the rice the morning or night before frying it up; otherwise, it’ll likely be too moist, which will throw things out of whack. Assuming you have some pre-cooked rice, all you have to do is wash and chop the veggies and cook everything together – 30 minutes tops! (And even if you don’t have any cooked rice ready and waiting, you can just boil it while you’re prepping the veggies – problem solved.)
I also love this dish because it’s a good way to use up stray veggies (and meat) in the fridge that you aren’t quite sure what to do with otherwise. Have a zucchini that’s been hanging around and is about to go bad? Chop it up and toss it in. Got some leftover chicken that you aren’t super excited to eat? Shred it and add it.
I happen to really like the combination of things I added to this version of fried rice, but you can really add in whatever you like – go wild! And, of course, enjoy:)
Fried Rice
Ingredients
- 2 large eggs
- 3 cloves garlic
- 2 large shallots
- 1 tbsp ginger (finely chopped)
- 2 cups mushrooms (quartered)
- 2 cups cooked rice
- 3/4 cup peas
- 1/4 cup hazelnuts
- 2 tbsp rice vinegar
- Mint
- Red pepper flakes
- Salt
- Pepper
- 2 tbsp olive oil
- 1 tbsp butter
Instructions
Prep the Eggs
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Whisk the eggs in a small bowl. Sprinkle with salt and pepper and about a teaspoon of water.
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Melt the butter in a large pan. Add in the egg and scramble. Remove from heat just before the egg is fully cooked, and remove the egg to a plate.
Prep the Veggies
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Finely chop the garlic and ginger; set aside. Chop the shallots into large pieces and quarter the mushrooms.
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Add the olive oil to the egg pan. Add the garlic and shallots and cook, stirring occasionally, until the shallots begin to brown.
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Add the ginger and red pepper flakes; stir to combine. Cook until the ginger is fragrant, then add the mushrooms. Sprinkle with salt and pepper.
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Cook until the mushrooms have released their liquid, then add the peas and the hazelnuts and continue cooking until the mushroom liquid has evaporated.
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Deglaze the pan with the rice vinegar. Allow everything to cook together for about two minutes, stirring frequently.
Putting It All Together
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Next, add the rice to the veggie mixture. If you're using pre-cooked, there will likely be lumps; break apart with a spoon. (Also, if you're using any meat, this is the time to add that too. Already cooked, of course.)
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Once the rice and the veggies are well mixed, add the egg back to the pan and stir until it's dispersed among the other ingredients.
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Mix in about 3/4 of the chopped scallions and the mint. Remove from heat.
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Top with the remaining scallions and mint to serve.
