The first top tip with stir fried rice is use rice that has been cooked and cooled. You do need to be careful as rice contains a spore called Bacillus cereus which can survive the cooking process and bacteria can thrive at room temperature. If your rice is not being used straight away, pop it in the fridge and always make sure food is thoroughly reheated.
This will be a quick recipe as it really is very easy but livens up rice, important for someone like me who is not a big fan. I haven’t worked out whether it is the texture or blandness that put me off but adding a few cupboard leftovers certainly helps make it more palatable.
1 onion, sliced
1 cup of sliced mushrooms
Half a broccoli head, finely sliced
1 cup of frozen peas
Leftover rice (I think I used about 3 cups but I didn’t measure it!)
Really you can use any veg you like here, the mushrooms and peas will cook happily in the pan before you add the rice back in. In this case the broccoli was edible but it would have been better to cook it a little first – either in the water with the rice or a couple of minutes in the microwave, just to get it started.
Add a little olive oil to a hot wok and stir fry the onion until it is just starting to brown, turn down to a medium heat then add the mushrooms. As soon as they start to take on some colour add the broccoli and peas. Cook for 5 minutes, then add the rice. To add some extra flavour and colour, I had cooked the rice in chicken stock and turmeric. Once the rice is added, try not to press down or be too heavy handed as can turn into a stodgy mess at that point, if you lightly turn it then it should stay nicely separated but incorporate all the vegetables.
Top tips and tweaks:
Add a splash of soy sauce
Make and chop up an omelette for egg fried rice
Try other leftover vegetables, leeks would work well, carrots also although they would need to be cooked beforehand
Add garlic or finely sliced chillies