Just the Basics #4: Fried Rice

Stop throwing out leftover rice; instead, make a little extra and use it up the next day for fried rice.

Fried rice is best made with cold rice that has been prepared ahead of time. That’s what prevents it from becoming a soggy, mushy mess. It also cuts down on cooking time, so you have a quick, delicious side in no time.

Start with a basic fried rice recipe, below, and either keep it as is, or add ingredients to your liking. Here are a few good combinations and suggestions:

• Opt for brown rice when you want a nutty, rich flavour, and white (or jasmine) rice when you want to keep it simple.
• Add some shrimp, cilantro, chopped chilies, lime juice, and fish sauce for a Thai taste.
• Mix in some cooked chicken, soy sauce, and thawed out frozen peas, carrots, corn, and fish and soy sauces for a Chinese flavour.
• Include shredded carrots, snow peas, and diced bell pepper; top with a few cucumber slices.

You can pretty much use whatever is in your fridge, and add spices according to your taste — there is no right or wrong. Sounds good, doesn’t it?

Basic Fried Rice
Serves 4

Ingredients:
1 tablespoon oil
½ small white onion
2 eggs
4 cups leftover rice (I like to cook mine with chicken broth instead of water and a few pinches of saffron for colour)
½ cup green onions
Salt and pepper, to taste

Instructions:
Heat oil in a large frying pan or wok over medium-high heat. Add onion and cook until it becomes translucent, stirring often. Add eggs, continue to stir, and add rice (also add sauce at this point if you’re using it). Increase heat to high and cook for 5 minutes, stirring constantly. Add green onions and salt and pepper, to taste.