Bobby Flay Fried Rice

Bobby Flay’s Fried Rice is made with shiitake mushrooms, peanut oil, eggs, scallions, carrots, garlic, red chile flakes, fresh ginger, soy sauce, toasted sesame oil, long-grain rice, cubed meat (such as pork, ham, beef, or chicken), and peas. This delicious fried rice recipe creates a flavorful dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 8 dried shiitake mushrooms
• 3 tablespoons peanut oil
• 2 large eggs, lightly beaten with a pinch of kosher salt
• 4 scallions (white and green), thinly sliced
• 1/4 cup minced carrot
• 1 large clove garlic, minced
• Pinch red chile flakes
• 1 teaspoon minced peeled fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 3 cups cooked long-grain rice
• 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
• 1/2 cup frozen peas, defrosted in a strainer at room temperature

How To Make Fried Rice?

1. Soak the mushrooms: Place the dried shiitake mushrooms in a small bowl, cover with boiling water, and soak for 20 minutes until re-hydrated. Drain, squeeze dry, and cut into quarters.
2. Make the egg pancake: Heat 1 tbsp / 15 ml of peanut oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and swirl to create a thin pancake. Once set, remove from the pan, cool slightly, and cut into 1-inch / 2.5 cm pieces.
3. Stir-fry the vegetables: Wipe the pan clean and add the remaining 2 tbsp / 30 ml of peanut oil. Increase the heat to high, then add the sliced scallions and minced carrot. Stir-fry for 1 1/2 minutes.
4. Add the aromatics and mushrooms: Stir in the quartered mushrooms, minced garlic, chile flakes, and ginger. Cook for 1 more minute, stirring continuously.
5. Combine rice, soy sauce, and sesame oil: Add the cooked rice to the pan along with the soy sauce and toasted sesame oil. Stir-fry for 2-3 minutes until the rice is fully coated and heated through.
6. Add the meat, peas, and egg: Finally, stir in the cubed meat, defrosted peas, and the cut-up egg pancake. Cook for an additional 2-3 minutes, ensuring everything is thoroughly combined and heated.

Recipe Tips:

• Use cold rice: It’s better to use rice that’s been in the fridge for a few hours or overnight. Fresh rice can get mushy when stir-frying.
• Get everything ready first: Chop and measure all your ingredients before you start cooking. Stir-frying goes fast, and you won’t have time to prep as you cook.
• Cook on high heat: Make sure your pan is really hot before you start. This helps keep the rice from getting soggy and gives it a nice flavor.
• Don’t overcrowd the pan: If you put too much in the pan, the rice will steam instead of fry. It’s better to cook in batches if needed.
• Add soy sauce while cooking: Mix the soy sauce with the rice as it cooks so it absorbs evenly and doesn’t make the dish too salty at the end.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover fried rice cool to room temperature before storing it. Once cooled, transfer the fried rice to an airtight container and refrigerate it for up to 3 days.
• Freeze: Allow the fried rice to cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months.
• Reheat: Transfer the fried rice to a microwave-safe bowl, cover it with a microwave-safe lid or damp paper towel, and heat on high for 1-2 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 cup (137 g)

• Calories: 238 kcal
• Total Fat: 4.1 g
• Saturated Fat: 0.74 g
• Cholesterol: 25 mg
• Sodium: 238 mg
• Potassium: 104 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1.5 g
• Sugars: 0.77 g
• Protein: 5.5 g

Try More Bobby Flay Recipe:

• Bobby Flay Chicken
• Bobby Flay Chicken Fajitas
• Bobby Flay Chicken Thigh Recipe
• Bobby Flay Chicken Pot Pie

Bobby Flay Fried Rice

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Dinner, Lunch Recipe Keys: F Fried Rice

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:238 kcal Best Season:Suitable throughout the year

Description

Bobby Flay’s Fried Rice is made with shiitake mushrooms, peanut oil, eggs, scallions, carrots, garlic, red chile flakes, fresh ginger, soy sauce, toasted sesame oil, long-grain rice, cubed meat (such as pork, ham, beef, or chicken), and peas. This delicious fried rice recipe creates a flavorful dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients

• 8 dried shiitake mushrooms
  
• 3 tablespoons peanut oil
  
• 2 large eggs, lightly beaten with a pinch of kosher salt
  
• 4 scallions (white and green), thinly sliced
  
• 1/4 cup minced carrot
  
• 1 large clove garlic, minced
  
• Pinch red chile flakes
  
• 1 teaspoon minced peeled fresh ginger
  
• 2 tablespoons soy sauce
  
• 1 teaspoon toasted sesame oil
  
• 3 cups cooked long-grain rice
  
• 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
  
• 1/2 cup frozen peas, defrosted in a strainer at room temperature

Instructions

1. Soak the mushrooms: Place the dried shiitake mushrooms in a small bowl, cover with boiling water, and soak for 20 minutes until re-hydrated. Drain, squeeze dry, and cut into quarters.
   
2. Make the egg pancake: Heat 1 tbsp / 15 ml of peanut oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and swirl to create a thin pancake. Once set, remove from the pan, cool slightly, and cut into 1-inch / 2.5 cm pieces.
   
3. Stir-fry the vegetables: Wipe the pan clean and add the remaining 2 tbsp / 30 ml of peanut oil. Increase the heat to high, then add the sliced scallions and minced carrot. Stir-fry for 1 1/2 minutes.
   
4. Add the aromatics and mushrooms: Stir in the quartered mushrooms, minced garlic, chile flakes, and ginger. Cook for 1 more minute, stirring continuously.
   
5. Combine rice, soy sauce, and sesame oil: Add the cooked rice to the pan along with the soy sauce and toasted sesame oil. Stir-fry for 2-3 minutes until the rice is fully coated and heated through.
   
6. Add the meat, peas, and egg: Finally, stir in the cubed meat, defrosted peas, and the cut-up egg pancake. Cook for an additional 2-3 minutes, ensuring everything is thoroughly combined and heated.

Notes

• Use cold rice: It’s better to use rice that’s been in the fridge for a few hours or overnight. Fresh rice can get mushy when stir-frying.
• Get everything ready first: Chop and measure all your ingredients before you start cooking. Stir-frying goes fast, and you won’t have time to prep as you cook.
• Cook on high heat: Make sure your pan is really hot before you start. This helps keep the rice from getting soggy and gives it a nice flavor.
• Don’t overcrowd the pan: If you put too much in the pan, the rice will steam instead of fry. It’s better to cook in batches if needed.
• Add soy sauce while cooking: Mix the soy sauce with the rice as it cooks so it absorbs evenly and doesn’t make the dish too salty at the end.

Keywords:Bobby Flay Fried Rice