There are thousands of recipes for Fried Rice, mostly because it is made up from leftover ingredients. The rice must be cold; refrigerated overnight and then the rest is up to you.
This serves 2 as a main course.
Fried Rice
Whatever you do; prep everything before even turning the wok on. Total cooking time is about 6 – 7 minutes.
If the dish is a main, plan on about a cup of cooked rice per person and add vegetables accordingly.
Ingredients
- 1 TBSP Dry Sherry 1.5 CHO
- 2 TBSP GF Soy Sauce 2 CHO
- 1 tsp. Fish Sauce 0 CHO
- 1 lb. (454 gr) cooked chicken, pork, beef, or shrimp 0 CHO
- 2 TBSP oil divided 0 CHO
- 1 cup (110 gr) celery, chopped 2 CHO
- 1 cup (120 gr) red pepper, chopped 6 CHO
- 2 cups (286 gr) COLD cooked white rice 96 CHO
- ½ TBSP (7 gr) ginger 1.5 CHO
- 1 Egg beaten 0 CHO
- 1 cup (60 gr) bok choy, slivered 1 CHO
- 2 oz/1 large (50 gr) mushroom, chopped into 12 pieces 1 CHO
- 1 green onion chopped 0 CHO
- ½ cup (44 gr) bean sprouts 3 CHO
- *Salt and pepper 0 CHO
TOTAL CHO 114 CHO
- TOTAL WEIGHT 850 GRAMS
- 114 CHO DIVIDED BY 850 GRAMS = .134 CHO/GRAMS
- 1 CUP = 144 GRAMS (.134 CHO x 144 GRAMS) 19.29 CHO/CUP
Instructions
- Mix dry sherry, soy sauce and fish sauce in a small bowl and set aside.
- Chop cooked meat and trim of any fat.
- Clean and chop remaining vegetables the size you prefer. We like chop sticks so ours are a little larger than restaurant style.
- Grate ginger and set aside.
- Beat egg in a small dish and set aside.
- Add 1 TBSP oil to the wok and turn onto high heat.
- Once the oil is hot, add the pepper and celery. Cook vegetables until beginning to soften. We like them el dente, so ours sear for 3 minutes only. Remove to bowl and set aside. Toss frequently.
- Add remaining oil to the wok along with ginger. When fragrant; about 10 seconds, add the rice and chopped meat.
- Toss rice and meat to incorporate with the oil and make a well in the center of the wok.
- Add beaten egg and scramble. Then stir the scrambled egg into the rice.
- Return seared celery/peppers, along with bok choy slivers and mushrooms to the wok. Cook 2 minutes, tossing with a spatula.
- Reduce heat and add dry sherry, soy, and fish sauce mixture. Tossing continuously.
- Top with bean sprouts and green onion. Serve immediately.
- *We are always careful about salt when using soy sauce; and the rice has been cooked with salt previously.
