Grammy's Kitchen · Fried Rice · Teriyaki Fried Rice
One of 120 fried rice recipes we measured
from iowagirleats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| liquid | 274% | 0% |
| fat | 3% | 4% |
| protein add | 82% | 30% |
| vegetables and beans | 82% | 27% |
| aromatics | 110% | 29% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 278 g | 1-1/2 cups gluten free brown rice (long or short-grain) |
| 720 g | 3 cups gluten free chicken broth |
| 9 g | 2 teaspoons vegetable or wok oil (divided) |
| 227 g | 8 oz chopped shrimp (could use chicken, steak, pork, or tofu) |
| garlic salt and pepper | |
| 154 g | 1 cup sweet corn kernels |
| 72 g | 1/2 cup peas |
| 300 g | 2 green onions (chopped) |
| 64 g | 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not GF) |
| 30 g | 2 Tablespoons water |
| 25 g | 2 Tablespoons granulated sugar |
| 1 Tablespoon mirin | |
| 9 g | 2 teaspoons brown sugar |
| 6 g | 2 cloves garlic (minced) |
| 0 g | 1/4 teaspoon ground ginger |
| 3 g | 1 teaspoon cornstarch |
| 10 g | 2 teaspoons water |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.