Mixed fried rice Calories

Make mixed fried rice by stir-frying cooked, chilled rice with chopped vegetables, egg, and any cooked protein you want to add. Use a hot pan, avoid overcrowding it, and add sauces gradually so the rice fries instead of steaming.

Long-grain rice works well for mixed fried rice because cooked grains tend to stay separate. Day-old rice that has been refrigerated is especially convenient; break up any clumps before adding it to the hot pan.

Mixed fried rice turns soggy when the rice is warm or wet, or when too much food is crowded into the pan. Use chilled rice, drain wet ingredients, and cook in batches over high heat.

Yes, leftover rice is ideal for mixed fried rice when it has been chilled promptly and kept refrigerated. Cold, dry grains separate more easily in the pan. Avoid using rice that has sat out at room temperature for a long time.

Cooked chicken, shrimp, and small pieces of beef or pork all work in mixed fried rice. Cut the additions into bite-size pieces and cook them thoroughly before combining them with the rice.

Mixed fried rice is a type of fried rice, but the name does not point to one fixed Chinese recipe. Chinese fried rice has many regional versions, while “mixed” usually describes a combination of ingredients such as egg, vegetables, and protein.

To keep mixed fried rice from sticking, start with a hot, lightly oiled pan and cold rice with the clumps broken apart. Stir frequently, but give the grains brief contact with the pan so they can fry rather than steam.

Yes, mixed fried rice can be frozen in airtight, meal-size portions after it has cooled. Thaw it in the refrigerator and reheat it until steaming hot throughout. Freezing does not make rice safe if it was left out too long beforehand.

Mixed fried rice can be served as a main dish with a simple salad, steamed vegetables, or soup. If serving it as a side, pair it with a cooked protein or another vegetable dish rather than adding more rice.