Fried Rice is surprisingly easy to make. You don’t need any special cooking skills, a large grill works and works. You don’t even have to imagine the sauce or the unusual vegetables, since you can certainly add them if you want to make them more interesting. It’s a fantastic way to use up any leftover food, veggies or rice. I serve him once a week.
This is the recipe for homemade fried rice. I say formula rather than recipe because I don’t include specific ingredients (except rice, egg and soy sauce ) Or sat. Instead, I provide ingredient classes and size ranges so you can choose the exact ingredient that suits your tastes or your current stock.
Here is the basic recipe for 4 servings:
1 egg
I find that 4 to 6 cups of cooked rice (either white or brown, your choice) is usually best left over. rice; if you don’t have anything left and you need to make it fresh, I highly recommend that we do a bit on the dry side and let it cool down before using it. You don’t want the rice to be too sticky because it will be mushy.
1/2 to 1 cup chopped herbs
1/4 to 1/2 lb. diced or chopped meat (cooked or raw, both needed)
2-5 tablespoons oil (this varies depending on the amount of rice you use and whether your meat is raw)
It’s a soy sauce.
So there it is: 6 main ingredients. Here is how it is to be prepared;
Heat a large skillet (enough to hold all of your rice!) over medium-high heat. Then whisk the egg, and when the pan is hot, add about 1 tablespoon of oil, I want the pan to be cooked, add the egg. If you are able, a very thin omelet; if not, make a quick stir-fry, being careful not to overcook. Remove the egg from the pan.
Add a little more oil, if needed, and either cook or fry the meat. Remove from the pan.
Add 2-4 tablespoons of oil, let it heat up, and add your rice. Stir quickly and thoroughly until all of the rice is heated through, about 4-8 minutes. Add the veggies and heat as well. If you’re making an egg omelet, thinly slice and once the veggies are heated through, add the egg and meat to the pan. Stir everything together and sprinkle with soy sauce to taste or look (that is, until it ‘looks’ like fried rice). Ta-da! you are done!
When I do this, I usually double up. I always try to make enough for my lunch and/or school sacks the next day. The most popular variation of this in my house contains frozen peas & meats like veg and pork (usually left over from mince or roast, diced and sweet & sour sauce) like covered meats. For meat, the meat and sauce are usually cooked until the sauce caramelizes on the outside. the meat, otherwise the taste of the rice will be mixed and diluted.
