🍚 Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯)

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and often less expensive than shrimp.

Wash the rice in fresh water about three times.

Put 14 oz of washed rice into the rice cooker pot.

Add 14 oz of water to the rice.

Put the inner pot into the rice cooker and start cooking.

Chop the green onion greens into small pieces, using maybe a bit more than 1 oz.

Dice 2 oz of carrot into small pieces.

Add peas and corn to the vegetables.

Crack 4 eggs into a bowl and season with 1/2 tsp of salt, then set aside.

Once the rice cooker button pops up, let it keep cooking for 2 more minutes.

Open the lid of the rice cooker and fluff the rice with chopsticks.

Add 1/3 cup of water to the vegetables and microwave for 2 minutes.

Drain the water from the cooked vegetables after microwaving.

Fluff the rice again to let excess steam escape.

Heat the wok on high heat and beat the eggs lightly.

Lower the heat and add 2 tbsp of oil to the wok, coating the sides.

Add the beaten eggs to the wok and stir gently for 20-30 seconds.

Add the rice to the wok and mix well with the eggs using a scoop-and-flip technique.

Gently press the rice apart to loosen it up and ensure the grains are separate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens