This last week I was home on spring break. It was soooo nice to be home and not have to do homework or go to class or anything for a whole week, I just got to relax.
During the week I went out to Homegoods with my mom and sister. I could spend hours in the kitchen section of that place if I had the time and money, its amazing. I managed to come away with just a few things but my favorite was my new mini wok.
Normally when I buy dishes at home, I like to wait and open them when I get back to school, but I was so excited about this one I couldn’t wait. I needed to get a post together anyways, so I thought what better to make in a wok than fried rice?
I also got to use my brother’s nice camera instead of my tablet to take pictures, so my pictures turned out sooo much nicer than usual. I’m definitely going to have to save up for my own. I also borrowed a few of my mom’s new towels for my pictures, so the cool looking owls and fish are courtesy of her.
Getting back on track some, fried rice is one of my favorite quick lunches to make. As long as there’s leftover rice (which there almost always is in my fridge) and a handful of good veggies, it can be whipped up in less than 10 minutes. Plus it’s super customizable, just make it with whatever veggies you have on hand (I’ll touch on this more below) and your favorite combination of sauces and it can come out different and delicious every time!
I think every food blog should have a basic Easy Fried Rice recipe!
Start by gathering your ingredients. The only absolutely required thing here is the rice. It’s recommended that you use leftover rice that’s been in the fridge at least a day, because the texture of the leftover works better but if you don’t have any fresh works too. In my basic recipe I always use onion, garlic, and soy sauce. You need some kind of oil, and any veggies you want to throw in (see the note at the end of the recipe about those things). I used olive oil and a couple small carrots.
Get the pan nice and hot, along with the oil. I used my nice new mini wok to make mine, but a frying pan works just as well if you don’t have a wok. Once the oil is hot, throw in the onion and any harder veggies. Let that cook until the onion starts to get see-through (about 2-3 minutes) and then add the garlic and any softer veggies.
Once the garlic and soft veggies seem cooked (about 2 minutes total) stir in the rice. Add some more soy sauce and Sriracha to soften the rice a bit. I don’t really measure out my soy sauce, but my approximate amount is usually a spiral around the surface of the rice (if you look close it’s faintly visible in the picture above) and then I drizzle Sriracha on top. Not too much though, that stuff can get spicy! Mix it in, give it a taste and add a little more until it tastes good.