Fried rice is versatile, weeknight dish that’s just as good using fresh ingredients or the week’s leftovers.
Recipe from Guy.
- 2 to 3 cups fresh or leftover (1/2 recipe) cooked rice
- Olive oil
- 2 cups diced vegetables (broccoli, snow peas, mushrooms, peas, matchstick carrots, etc) or 1 10- to 16-oz. bag frozen mixed vegetables
- 2 cups diced chicken, sausage, or a combination of the two
- 3 eggs, scrambled
- 3 Tbs. soy sauce
- 1 Tbs. five-spice powder
Unless you have leftover rice to use, prepare a batch of rice.
If using frozen vegetables, microwave them a minute or two less than instructed in the package directions.
Pre-heat a large skillet or wok over medium-high heat. Drizzle with olive oil, and then add the sausage, stirring occasionally, until fully-cooked and warmed through. Set aside on a plate covered with paper towels. Add the chicken to the skillet, and cook until warmed through. Add to the sausage on the plate.
Add the vegetables, whether they're microwaved, left-over, or raw, to the skillet. Drizzle with 1 Tbs. soy sauce and dust with five-spice powder. Sauté until a bit crisp, about 2 minutes.
Add the cooked rice, chicken, and sausage to the pan, and drizzle with the remaining 2 Tbs. soy sauce. Season again with five-spice powder.
Once the rice has dried out a bit and all of the ingredients are mixed together well, push everything to the walls of the pan, exposing 3 inches of skillet in the center.
Pour the scrambled eggs in the center of the pan, moving the eggs around to prevent sticking on the bottom of the pan. Keep as much of the other ingredients from getting into the egg mixture as possible. Once the eggs are soft-scrambled but are still very moist, fold all of the ingredients in the pan together and allow the eggs to finish cooking. (If you mix everything too early or pour the eggs across the top of the veggie mixture, the fried rice becomes more of a casserole.)