Fried rice is a typically made from leftover steamed rice, stir-fried in a wok with leftover vegetables and meats. This leads to countless variations, not just in China but throughout the Pacific Rim.
There’s American fried rice (with sliced hot dogs, popular in Thailand), curry fried rice, Filipino garlic fried rice, Indonesian fried rice (nasi goreng), kimchi fried rice and much, much more. Take a look.
Then, perusing some online photos from PF Chang’s, we found this photo of quinoa fried rice, topped with a fried egg. So today’s tip is:
When you have leftover cooked grains of any kind, turn them into “fried rice.”
Of course, you don’t need leftovers. You can cook the grains from scratch for the recipe. In addition to those you commonly cook, this is an opportunity to try something new from this list:
Have “fried rice” topped with an egg for breakfast, lunch or dinner. Photo courtesy PF Changs.
RECIPE: QUINOA FRIED RICE
If you want to serve a cooked egg on top of the quinoa, you can opt to leave out the raw eggs that get scrambled into the grain at the end. We prefer using both.
You also can add leftover corn, beans, or what-have-you. If the item is soft (cooked zucchini, e.g.), add it at the end to warm it, without cooking it further.
And of course, dice any leftover meat or seafood and add it at the end, also to warm.
Ingredients For 3 Servings