Once you have mastered the art of stir-frying with a wok, it’s time to celebrate the diversity of Asian cuisine. Turn leftover white rice into delicious vegetable and meat confetti, or create one-of-a-kind dishes with homemade fried rice!!

Using basic wok-frying techniques, you can create quick and easy fried rice dishes—without having to dirty unnecessary dishes. Cooking homemade meals for your family should be as easy to clean as they are to prepare, and my tips for making Asian-inspired fried rice are both. Use my lessons as a guide and use your favorite ingredients to create something ooh- and aah-inspiring for your ‘someone special.’ Or simply make something you can enjoy alone, and then freeze for late night snacks to consume at your pleasure!

This is a unique spin on my two favorite types of cuisine. I have combined ingredients according to my tastes—which is very HOT! This recipe is also one of my boyfriend’s favorites because it brings to life the wonderful flavors of garlic, lime and ginger, with a hint of Lemongrass. It is sweet, yet spicy and it also has a light, citrus and soy undertone, which is perfect during hot summer nights. I hope you enjoy it!

Please note that this dish is just to give you an idea of creating a meal out of fried rice. Feel free to substitute my recipe with your own ingredients to make a fabulous meal of your own.

Without further interruption, let’s eat. Before getting started with the fried rice, wash and prepare (or chop) your vegetables and meats into fried rice-sized portions. If using cooked rice, you are ready to cook as soon as the preparations are complete. If you want the freshest fried rice you’ve ever eaten, start with cooking the rice. (To learn more about what types of rice are best, read my handy Guide to Choosing Rice)

Once you have selected your desired rice, prepare 1 cup in 1 cup organic chicken stock (or preferred stock) and 1½ cup of water. If using stock that has sodium, you do not have to add salt. If using a no-sodium broth or stock, or just plain water (or rose water), add ½ teaspoon of salt. This has super-qualities, that you’ll have to talk to Alton Brown (link) about, but it also makes the rice taste good.

For a generic fried rice preparation, please visit your local web search engine. For a different take on an old favorite, try my recipe of Thai-Cajun Shrimp and Chicken with mixed vegetables. You will start with the following ingredients:

• Vegetables:

• 1 tablespoon chopped ginger (Read: How to prepare fresh ginger)
• 1 tablespoon chopped garlic

• 1 tablespoon (roughly) chopped green onions (or chives)

• ½ cup chopped celery

• ½ cup chopped onion

• Liquid Seasonings:

• 1 tablespoon lime juice

• 1 teaspoon lemon juice

• 1 teaspoon orange juice

• 1 teaspoon lemongrass (prepared)

• 1 teaspoon gluten free soy sauce

• 1 teaspoon hot sauce (Sriracha Hot Chili Sauce is best)

• Dry Seasonings:

• 1 teaspoon each of cayenne pepper, white pepper, black pepper, salt

• Meats:
• ½ pound raw, chopped chicken

• ½ pound raw, peeled and de-veined shrimp (whole)

Heat the wok on high heat for approximately 5 minutes, or refer to (Using a Wok to Stir Fry). Once the pan is hot, add 1-2 tablespoons of your favorite oil to the wok, remembering to start the pour 2/3 of the way up the side of the wok. This prevents the meat and vegetables from sticking and burning.

Stir fry the meat until cooked 2/3 of the way. Add the minced garlic, ginger, onion, celery, lemongrass and dry seasonings. Stir fry until vegetables have wilted slightly. Do not overcook. If necessary, add 1 tablespoon of butter at a time to prevent burning. You may need to adjust the heat to prevent from overcooking at this time.

With the temperature medium high, it is time to add the rice. Before adding the rice, add the wet seasonings (soy sauce, hot sauce, lemon juice, lime juice, orange juice) to ensure that the rice has enough moisture to fry without burning. You may want to add 1-2 more tablespoons of butter, but if trying to reduce calories, chicken or vegetable stock would work also. Continuously and diligently stir the mixture until the rice is equally distributed among the other ingredients and the rice starts to brown. You may need to add more liquid if your rice is especially absorbent.

If you would like to add fried egg to the fried rice, now is the perfect time. Hollow out the center of your fried rice in your wok and crack (and scramble) 1-2 raw eggs into the center. Add butter if necessary. Quickly fry the egg by constantly flipping over. Try not to disintegrate the egg until it is fully cooked and turns a medium to light yellow color. Once the egg is cooked, remove the entire wok from the heat and stir together. Serve and enjoy. Serves 2-4 people.