Dive into the vibrant flavors of Nepal with our RBC Napali Fried Rice recipe! This delightful dish combines the heartiness of perfectly cooked rice with a medley of colorful vegetables and aromatic spices, creating a meal that's not only delicious but also quick to prepare. In just 25 minutes, you can whip up a mouthwatering dish that serves four, making it perfect for family dinners or a cozy night in. Ready to tantalize your taste buds and impress your guests? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Nepalese
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Green onions for garnish
- Oil for frying
Instructions
- Prepare all ingredients by chopping vegetables finely and mincing ginger and garlic. Ensure rice is cooled and not freshly cooked to prevent clumping.
- Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of oil and allow it to become hot.
- Add minced ginger and garlic to the hot oil, stirring quickly to prevent burning. Sauté for 30-45 seconds until fragrant and golden.
- Pour beaten eggs into the pan, scrambling them quickly and breaking into small pieces. Cook for about 1-2 minutes.
- Add mixed vegetables to the egg mixture, stirring and cooking for an additional 2-3 minutes until vegetables are slightly tender.
- Introduce the cooked rice to the pan, spreading it evenly. Allow rice to slightly crisp by letting it sit for 1 minute between stirrings.
- Drizzle soy sauce over the rice, mixing thoroughly to ensure even distribution of flavor and color.
- Continue stir-frying the rice mixture for 3-4 minutes, ensuring all ingredients are well combined and heated through.
- Taste and adjust seasoning if needed. Remove from heat and transfer to serving plates.
- Garnish with freshly chopped green onions and serve hot.
Tips
- Use Day-Old Rice: For the best texture, use rice that has been cooked and cooled beforehand. Day-old rice is less sticky and will give you that perfect fried rice consistency.
- Prep Ahead: Chop all your vegetables and mince the ginger and garlic before you start cooking. This will streamline the process and ensure that everything cooks evenly.
- High Heat is Key: Make sure your wok or skillet is hot before adding the oil. This helps to achieve that delicious, slightly crispy texture on the rice.
- Don’t Overcrowd the Pan: If you’re making a larger batch, consider cooking in batches to avoid steaming the rice. This allows for better frying and flavor.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, broccoli, or even leftover proteins can add a unique twist to this dish.
- Garnish Generously: Don’t skip the green onions! They add a fresh crunch and vibrant color that elevates the dish.
- Taste as You Go: Adjust the soy sauce and seasoning to your liking. Everyone’s palate is different, so make it your own!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 110mg
