fried rice
(2 ratings)
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After working at our favorite Chinese restaurant for 6 years, this is our favorite converted home recipe. It is very versitile, you can add or change almost any ingredient to adapt to any taste or diet requirement. I always give out copies of the recipe when I take it to pot lucks, as it is good warm as well as fresh. It keeps up to 6 days in the fridge. Reheat in pan or micro, adding a bit more soy to moisten.
(2 ratings)
yield
10 - 12
prep time
15 Min
cook time
25 Min
Ingredients For fried rice
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6 csteamed rice (i use long grain)
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3/4 csoy sauce, dark
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9 lgscrambled eggs, spiced to taste (no salt)
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1 1/4 csliced green onions
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1 cthawed frozen peas (or your fave veg)
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1 ccooked, cubed meat, or crispy bacon (opt)
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1/8 ccanola, olive, or peanut oil, or bacon grease
How To Make fried rice
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1While rice is steaming using your favorite method, (or use leftover cold rice) cook meat/bacon, use leftovers or go vegetarian. Place frozen peas in warm/hot water to thaw. Slice green onions. Scramble eggs with spices to taste.
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2Heat wok or large dutch oven with canola or olive oil, also peanut oil works well. Add steamed or cold rice and stir to break clumps, heat through, and coat w/oil. Add soy sauce and stir to coat, breaking up lumps. If I use cold rice, sometimes I warm the soy sauce in the micro for a minute before adding. When coated to suit you, add scrambled eggs, 1 Cup sliced onions, your choice of cubed cooked meat, and drained peas, stirring to mix and heat. Serve with remaining onions as garnish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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