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Fried Rice
INGREDIENTS
- 1.5 tbsp of soy sauce
- 1 tbsp of soybean paste, can be replaced by Korean Doenjang
- 1 tbsp of hoisin sauce
- 1-2 tsp of curry powder, depending on your taste
- 1/2 tsp of turmeric powder
- 2-3 tbsp of cooking oil
- 2/3 cups of diced onion
- 2 tbsp of garlic
- 1 tsp of minced ginger
- 2 cups of mixed and diced vegetables(I used carrot, broccoli, and bell pepper)
- 2.5 cups (350g) of leftover rice,
- 3 tbsp of diced scallion
- 2 tsp of toasted sesame seeds
INSTRUCTIONS
- In a sauce ball, combined the soy sauce, hoisin sauce, soybean paste, curry powder, and turmeric powder. Mix well and set it aside. I know curry powder is not a Chinese ingredient, but I feel like using it. That is the spirit of making fried rice "use whatever you have and whatever you want."
- Add a big drizzle of oil to your wok and toss in the diced shallots. Stir it over medium-low heat until slightly golden.
- Add garlic and ginger. Keep stirring until all the aromatics are caramelized. Garlic burns fast, thatβs why we added it a little later.
- Add the diced&mixed vegetables, then stir over medium-low heat for a couple of minutes or until the vegetables are cooked through.
- Add the rice and stir over high heat for a few minutes or until you can see the grains jumping at the bottom of the wok.
- Add the sauce and keep mixing until well combined. Sprinkle some diced scallion and toasted sesame seeds. Mix well and serve.
*Recipe on video and text may differ from each other!
How to cook Fried Rice:
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