Fried Rice

cooked rice

🥗Healthier: brown rice

💰Cheaper: day-old rice

Brown rice is more nutritious, while day-old rice is often cheaper and ideal for frying.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a budget-friendly gluten-free option.

Spread leftover rice on a cookie sheet and refrigerate before using.

Heat a large pan until hot and add oil.

Add medium size shrimp to the pan and cook until they turn bright pink, then remove from the pan.

Lightly beat 2 eggs and scramble them in the pan until solidified, about 30 seconds, then remove from the pan.

Add more oil to the pan and cook diced carrot, slivered garlic, and chili flake for a couple of minutes until garlic starts to brown.

Add the leftover rice to the pan and toss everything together for a couple of minutes until the rice pops and moisture leaves it.

Return the cooked shrimp and scrambled eggs to the pan, chop up the eggs, and mix everything together.

Add mung bean sprouts and season with soya sauce and a tiny touch of toasted sesame oil, then toss again.

Taste the fried rice and adjust seasoning if necessary.

Serve the fried rice garnished with reserved scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens