Classic Fried Rice

Do you have leftover rice? Classic Fried Rice is the perfect way to turn it into a filling meal. We add it cold, right out of the fridge. It heats up quickly when combined with the hot vegetables just before serving. A nonstick skillet or a nonstick electric wok, which is what we have, is a handy tool for stir fries. We’ve had ours for years and have no complaints. The folks at America’s Test Kitchen, who are often reviewing products and equipment for us home cooks, recommend a 12-inch nonstick skillet for stir-frying (this link requires a membership to view), and in fact, they go out of their way to recommend not buying a specialty wok for stir frying. Our favorite brand for all things cookware is All-Clad. But you can find other skillet options here to peruse.

Classic Fried Rice is one of those dishes we think every healthy eater should know how to make. It’s quick, tasty, and can use up all kinds of leftovers in one hearty dish. But we struggled for a long time trying to figure out the secret to really good, home-cooked, fried rice. Numerous attempts resulted in flavorless, mushy mixtures that didn’t make us want to eat it again. But the answer was out there. More research and more experimenting revealed three vital steps to successful fried rice at home. First, make sure the pan is really hot. Second, cook the ingredients in batches, as instructed in this recipe. And third, cook the vegetables until all the water evaporates from the pan, especially if starting with frozen vegetables. Wet ingredients will ruin an otherwise great dish. Use these tips and you’ll have a reliable stir-fry that you can turn to again and again.

By Caroline Graettinger February 26, 2014

Yield : about 11 cups

Ingredients

Stir-Fry Sauce
3 Tbs - tamari soy sauce
3 Tbs - white wine
3 Tbs - maple syrup
1 1/4 - fresh ginger root, finely grated
Rice and Vegetables
1 14 oz pkg - extra-firm or super-firm water-packed tofu, drained, patted dry, cut into bite-size cubes
2 16 oz pkgs - broccoli stir-fry vegetables
7 cups - leftover, cooked brown rice
1/2 cup - chopped fresh cilantro

Instructions

Stir together the Stir-Fry Sauce ingredients. Set aside.
In a non-stick wok or large, non-stick skillet over high heat, brown the tofu, stirring occasionally, for about 10-15 minutes. Remove the tofu and set aside.
In the same wok or skillet, dry saute the vegetables for about 15 minutes, until tender and all the moisture has evaporated from the pan. I take this almost to the point of burning the vegetables, but not quite! Stir in the rice, sauce, and half the cilantro. Stir well to coat all the ingredients with the sauce.
To serve, ladle the rice mixture onto a plate, top with some of the tofu, and garnish with a sprinkle of the remaining the cilantro.

Nutrition Information

Nutrition (per serving): 591 calories, 74% calories from carbohydrates, 15% calories from protein, 10% calories from fat, 6.3g fiber.