Fried rice...you won't need take out any more
For some people, fried rice is a side dish that goes with their big spread of Chinese takeout. I could eat just the rice and be satisfied.Even if Fried Rice is the side dish to you, it has to be air light, crunchy, sweet, salty and savory all at once. That’s a tall order, you’d think. But, really, it’s one of the easiest dishes you can make…as long as you can cook rice and fry and egg.
It’s no more complicated than that.
There are dozens of varieties of fried rice, each with its own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean Spicy fried rice. Every Chinese restaurant has its own recipe.
Take this basic recipe and experiment with it. Add some peas or a little Sriracha sauce (or any plain old hot pepper sauce). Leave out the egg if you want to make it vegan. For your carnivorous tablemates, add chicken or shrimp.
Get this recipe the way you want it and you may never have to order out again.
Fried Rice
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying (sesame oil makes a better tasting dish, but any oil will work)
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce
· Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
· Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
· Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce.
· When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying (sesame oil makes a better tasting dish, but any oil will work)
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce
· Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
· Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
· Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce.
· When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Ovo-lacto Vegetarian
