Fried Rice

AuthorMike
RatingDifficultyBeginner

I love fried rice. For us, it's not a side dish. It's a one bowl meal. The key is thinking a little bit ahead and having some one to three-day old rice in the fridge. If you keep some shrimp (Trader Joe's Argentinian) in your freezer, or if you have some crab (Costco) in your fridge, you are ready. Take stuff that's already in your fridge, freezer, and pantry, add some cooked rice from the night before, and go out there and be a fried rice hero!

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Ingredients

 3 cups White Rice, Leftover and Chilled
 1 Onion, diced
 6 Garlic Cloves
 2 tsp Ginger, Minced(I usually don't have ginger, or ginger paste, but it's nice when I do)
 2 cups Diced Vegetables (Peas, Carrots, Broccoli, Celery, Anything you like!)
 2 Eggs, beaten
  cup Soy Sauce or Tamari Sauce for less sodium
 2 tsp Sesame Oil
 1 tbsp Black Pepper(That's not a typo - Black Pepper is KEY for this dish!)
 2 Green onions, for garnish
 3 tbsp Cooking Oil - Canola or Peanut
 1 lb Cooked Crab/Shrimp/Sausage/Pulled Pork/Chicken/Tofu or anything leftover that's tasty!
Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Directions

1

I start by making a super thin omelette, taking it off the heat, and slicing into 1/4" slivers to mix in the fried rice later. Set aside or refrigerate.

2

Chop your vegetables!

3

Create your mixture - Soy Sauce, Pepper, Sesame Oil

4

Add 1 Tbsp Canola oil to wok or pan. Sauté Onions for five minutes, then vegetables for 5 more, or until they're just the way you like them. Take out of wok or pan and set aside.

5

Put 2 Tbsp Canola Oil in wok/pan with heat on high. Add rice and let it sizzle for 4-5 minutes. Use a spoon or spatula to make sure it does not stick, but do not stir. You're trying to make it a little crispy. Add soy mixture, stir, and mix well.

6

Add everything except the egg. Stir in and heat. Again, let sit instead of constantly stirring.

7

Blend in the cooked egg at the very end and serve! Have extra soy sauce and some Thai Chili Garlic sauce or Sriracha sauce for those who like it hot.

 

 

Ingredients

 3 cups White Rice, Leftover and Chilled
 1 Onion, diced
 6 Garlic Cloves
 2 tsp Ginger, Minced(I usually don't have ginger, or ginger paste, but it's nice when I do)
 2 cups Diced Vegetables (Peas, Carrots, Broccoli, Celery, Anything you like!)
 2 Eggs, beaten
  cup Soy Sauce or Tamari Sauce for less sodium
 2 tsp Sesame Oil
 1 tbsp Black Pepper(That's not a typo - Black Pepper is KEY for this dish!)
 2 Green onions, for garnish
 3 tbsp Cooking Oil - Canola or Peanut
 1 lb Cooked Crab/Shrimp/Sausage/Pulled Pork/Chicken/Tofu or anything leftover that's tasty!

Directions

1

I start by making a super thin omelette, taking it off the heat, and slicing into 1/4" slivers to mix in the fried rice later. Set aside or refrigerate.

2

Chop your vegetables!

3

Create your mixture - Soy Sauce, Pepper, Sesame Oil

4

Add 1 Tbsp Canola oil to wok or pan. Sauté Onions for five minutes, then vegetables for 5 more, or until they're just the way you like them. Take out of wok or pan and set aside.

5

Put 2 Tbsp Canola Oil in wok/pan with heat on high. Add rice and let it sizzle for 4-5 minutes. Use a spoon or spatula to make sure it does not stick, but do not stir. You're trying to make it a little crispy. Add soy mixture, stir, and mix well.

6

Add everything except the egg. Stir in and heat. Again, let sit instead of constantly stirring.

7

Blend in the cooked egg at the very end and serve! Have extra soy sauce and some Thai Chili Garlic sauce or Sriracha sauce for those who like it hot.

Fried Rice
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