Monday, August 1, 2011

Fried Rice

We don't eat Asian food very often but when we do, I like to make fried rice. I use brown rice for this, which is healthier, more filling and maybe even tastes better. The trick to really good fried rice is to use leftover rice, which I accomplish by cooking the rice during the day and sticking it in the fridge until I'm ready to use it. Something about giving the rice a chance to firm up and chill makes it get nice and crispy. This recipe is very adaptable to leftovers too - don't limit yourself to what I put in mine. Fried Rice is a great way to serve leftover chicken, pork, beef or veggies. This recipe is one of my own. Hope you enjoy.

Time: 10 minutes, plus time for pre-cooking rice
Serves: 2, with leftovers

  • 3 cups of cooked brown rice (note that brown rice takes about 45 minutes to cook so be sure you give yourself enough time to do this)
  • 2 TBSP peanut oil or vegetable oil
  • 2 eggs
  • 1 carrot
  • 2 cloves garlic
  • 1/2 inch of peeled fresh ginger (see this recipe for more info on ginger)
  • 3-4 green onions (or you can use chopped yellow onions)
  • handful of frozen peas
  • 2 TBSP or so of soy sauce
  • 1 tsp or so of Sesame oil
  1. Peel out the outer skin of your carrot (using a potato peeler) and chop it up finely.
  2. Slice your green onions or chop your regular onions.
  3. Peel and chop your garlic cloves.
  4. Set aside your rice, eggs, peeled ginger and Sesame oil.
  1. Set a large skillet or wok over high heat for a couple of minutes.
  2. Add your 2 TBSP of peanut oil and swirl around the pan to coat. Let the oil heat for a couple of minutes.
  3. Crack your eggs directly into the pan and use a wooden spoon to scramble them as they cook.
  4. Add your carrots and garlic and grate about 1/2 an inch of the ginger into the pan with a small grater. If you're using a regular chopped onion, add it here too. The green onions can wait until the end. Cook for a couple of minutes, stirring with your wooden spoon.
  5. Add your rice and top with the 2 TBSP of soy sauce and 1 tsp of Sesame oil.
  6. Add your frozen peas and cook it all together for 5 minutes or so until the rice gets a little browned and crisp.
  7. Top with green onions just before serving. Serve with extra soy sauce and Sriacha.

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