Hamdi Saidani This easy Bobby Flay Fried Rice is a flavorful and satisfying dish perfect for a quick weeknight meal or a special homemade takeout night. With tender rice, aromatic vegetables, and a hint of ginger, it’s both savory and hearty. Customize it with whatever meat or veggies you have on hand for a flexible, delicious meal!
Ingredients Needed:
- 8 dried shiitake mushrooms
- 3 tablespoons peanut oil
- 2 large eggs, lightly beaten with a pinch of kosher salt
- 4 scallions (white and green), thinly sliced
- 1/4 cup minced carrot
- 1 large clove garlic, minced
- Pinch red chile flakes
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
How To Make Fried Rice?
- Soak the mushrooms: Place the dried shiitake mushrooms in a small bowl, cover with boiling water, and soak for 20 minutes until re-hydrated. Drain, squeeze dry, and cut into quarters.
- Make the egg pancake: Heat 1 tbsp / 15 ml of peanut oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and swirl to create a thin pancake. Once set, remove from the pan, cool slightly, and cut into 1-inch / 2.5 cm pieces.
- Stir-fry the vegetables: Wipe the pan clean and add the remaining 2 tbsp / 30 ml of peanut oil. Increase the heat to high, then add the sliced scallions and minced carrot. Stir-fry for 1 1/2 minutes.
- Add the aromatics and mushrooms: Stir in the quartered mushrooms, minced garlic, chile flakes, and ginger. Cook for 1 more minute, stirring continuously.
- Combine rice, soy sauce, and sesame oil: Add the cooked rice to the pan along with the soy sauce and toasted sesame oil. Stir-fry for 2-3 minutes until the rice is fully coated and heated through.
- Add the meat, peas, and egg: Finally, stir in the cubed meat, defrosted peas, and the cut-up egg pancake. Cook for an additional 2-3 minutes, ensuring everything is thoroughly combined and heated.
Recipe Tips:
- Use cold rice: It’s better to use rice that’s been in the fridge for a few hours or overnight. Fresh rice can get mushy when stir-frying.
- Get everything ready first: Chop and measure all your ingredients before you start cooking. Stir-frying goes fast, and you won’t have time to prep as you cook.
- Cook on high heat: Make sure your pan is really hot before you start. This helps keep the rice from getting soggy and gives it a nice flavor.
- Don’t overcrowd the pan: If you put too much in the pan, the rice will steam instead of fry. It’s better to cook in batches if needed.
- Add soy sauce while cooking: Mix the soy sauce with the rice as it cooks so it absorbs evenly and doesn’t make the dish too salty at the end.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover fried rice cool to room temperature before storing it. Once cooled, transfer the fried rice to an airtight container and refrigerate it for up to 3 days.
- Freeze: Allow the fried rice to cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months.
- Reheat: Transfer the fried rice to a microwave-safe bowl, cover it with a microwave-safe lid or damp paper towel, and heat on high for 1-2 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (137 g)
- Calories: 238 kcal
- Total Fat: 4.1 g
- Saturated Fat: 0.74 g
- Cholesterol: 25 mg
- Sodium: 238 mg
- Potassium: 104 mg
- Total Carbohydrate: 45 g
- Dietary Fiber: 1.5 g
- Sugars: 0.77 g
- Protein: 5.5 g
Try More Bobby Flay Recipe: