English20 min
Day-old fried rice
Cold rice, a hot pan, and whatever is already in the fridge.
Keeps: Fridge 3d · Freezes. Cool rice quickly and refrigerate. Don't leave a warm pot on the counter overnight.
3
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
352
Calories
1,056 kcal in this batch
Protein
12.4 g
Fat
8.4 g
Carbs
55.8 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Cooked rice
Cauliflower rice · 1:1 by volume, cooked. Cook it hot and dry. Steaming makes it soggy.
Quinoa · 1:1 cooked. Rinse it. The raw grain tastes soapy.
Egg
Flax gel · 1 tbsp ground flax + 3 tbsp water, per egg. Rest 5 minutes. Fine in muffins and pancakes, not in a soufflé.
Mashed banana · 1/2 banana per egg. Sweetens the batter. Don't use it in savory food.
Soy sauce
Coconut aminos · 1:1. Sweeter and milder. Add a pinch of salt if the dish goes flat.
Tamari · 1:1. Read the label. Most tamari is wheat-free. Not all of it is.
Salt
Half the salt, then taste · start at half. Acid, garlic, and pepper do more than a salt substitute.
Method
- 1
Dice the carrot small. Slice the green onion, whites and greens apart.
- 2
Scramble the eggs in a little sesame oil and set them aside.
- 3
Get the pan hot. Cook carrot and onion whites for a minute, then garlic.
- 4
Add the cold rice and break it up. When it crackles, add soy, peas, and the eggs.
- 5
Finish with the green tops and the rest of the sesame oil.
Cook's notes
Fresh rice steams and clumps. Yesterday's rice fries. Peas from the freezer are fine.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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