Sunday, March 20, 2011

Fried Rice

Fried Rice Recipe
1 onion
4 cups of White Rice, cooked and cooled
3 cloves of garlic
1/3 cup of oil
3 whole scallions, thinly sliced, whites separated.
4 large eggs, slightly beaten
Optional: frozen peas, carrots & corn mixture

Heat large non-stick skillet over high heat. Add 1 tablespoon of oil. Add onions to pan, stirring occasionally until lightly browned. Season with Salt & Pepper. Add garlic & scallion whites. (if using frozen peas, corn, carrot mixture add now until defrosted) Remove from heat, transfer to a large bowl.

Return pan to stove: Add 2 tablespoons of oil, cook eggs add salt & pepper, keep moist-then transfer to the bowl. Break the eggs up with wooden spoon or spatula.

Return pan to stove: Add remaining oil to pan, add rice to pan and use spoon to break up any clumps. Season with salt and pepper, and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes! Stir rice again- breaking up any new clumps. Add scallion greens. Transfer to the bowl. Stir all ingredients together with the rice. Taste and adjust with salt and pepper if necessary. Serve!

Added chicken options:
Heat skillet, add olive oil- then onions. Cook till tender, add chicken breast chunks and s&p. Then once chicken is no longer pink, add Chinese sweet chili sauce to the skillet. Allow it to soak into the chicken. Once chicken reaches 100 degrees, add vegetable stir-fry bag and continue to cook until chicken reaches 165 degrees. Remove from heat and serve right away over rice or noodles. Add soy sauce as desired!

1 comment:

Mama Kelly aka Jia said...

A quick and easy way to enjoy a take out favorite! Yum

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