Fried Rice

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I’ve been making fried rice a lot lately because our daughter received a “rice cooker” for Christmas in her sushi making kit gift we gave her.  I’ve never had a rice steamer, or cooker before, but I have fallen in love with it.

The rice comes out perfect every single time.  The most important thing about “Fried Rice” is that it comes out best if you use cold left over rice.  I use to order extra rice “to go” when we ate out at Chinese restaurants because it was so cheap, but now I use the rice cooker, and let it cool.

My “Fried Rice” recipe is very “loose”.  You can add anything you desire to suit your taste.  We love a ton of veggies and meat in ours.  It’s great to use your left overs this way, and to use up all of the older veggies in your crisper.

This beats the heck out of restaurant style fried rice.  It has so much flavor and actually has something in it besides oil, MSG and soy sauce.  It’s better for you, too.

Fried Rice

Fried Rice

Yield: 4-6

Fried Rice

Ingredients

  • 3-4 cups cooked cold leftover white rice
  • Pam
  • 1 teaspoon ground ginger
  • 1 tablespoon minced garlic
  • Veggies of your choice diced and chopped Chinese slanted style (my favorites include sweet onion, green onion, cabbage, carrots, celery, zucchini, mushroom, yellow squash, bell pepper, peas, spinach
  • 1-2 cups left over chicken, pork, shrimp diced or shredded (optional)
  • 2 tablespoons sesame oil
  • Splashes of rice wine vinegar (the more you use, the sweeter it becomes)
  • Splashes of light soy sauce to your liking
  • 1-2 eggs beaten

Instructions

  • Spray pan with Pam.
  • Add ginger and garlic and sauté for 1 minute on medium low.
  • Add veggies and sauté until they are slightly tender. Start with the veggies that take longest to cook such as carrots and peppers. The veggies do not need to be cooked too long-we want them al dente.
  • Add your already cooked protein, stir in with veggies.
  • Add sesame oil and sauté for a minute to combine flavors.
  • Add rice and mix well while also adding the rice wine vinegar and light soy sauce. For me it takes 2 quick splashes of vinegar, and the soy sauce should be enough to turn the rice a little brown. Taste to see if you need more.
  • "Fry" or sauté everything for 3 minutes on medium high trying to get a little brown edges on the rice.
  • Clear a large circle in the middle of the pan to scramble your egg in.
  • Add eggs and turn up the heat to get them to scramble well. Then mix all the cooked scrambled egg into the rice mixture.
  • You can add pepper at the end if desired.
  • Serve with soy sauce incase your mate wants more salty flavor.
  • Serve hot, warm, or cold!
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    6 Responses

    1. Neri Ann says:

      I love fried rice! Especially my mom’s recipe

    2. Donnamae says:

      Sounds wonderful…thanks for the recipe! 😉

    3. Kate Slimon says:

      This looks and sounds yummy. I have never heard of rice wine vinegar though!

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