Wednesday, September 17, 2014

Fried Rice

I've tried a lot of fried rice recipes over the years, trying to find one that is a copycat for the fried rice you get from a place like Panda Express or your local Chinese restaurant.  I never really found something that tasted right and was therefore worth making at home.  Until now.  This recipe, to me, is almost identical in flavor to restaurant fried rice!  My husband and daughter, who both always order fried rice, agreed and gave this two thumbs up.

Some key things to remember: you get a better result when you use day-old cooked rice (though you certainly don't HAVE to wait that long) and when you don't cook your rice too soft or sticky.  A good rule of thumb is to use one cup of water for every cup of rice.  So 2 cups of rice + 2 cups of water should yield the 4 cups of cooked rice needed for this recipe.

slightly adapted from Kittencal's Best Chinese Fried Rice With Egg

3 eggs
1 Tbsp. water
1 Tbsp. butter
2 Tbsp vegetable oil
1 small onion, chopped
1 cup frozen peas and carrots
2 garlic cloves, minced or pressed
4 cups cooked rice
1/4 cup soy sauce (I use low-sodium) + more, to taste
1 tsp. sesame oil
1/2 tsp. black pepper
2 green onions, chopped (optional)

In a small bowl, beat the eggs with water.  Melt the butter in a large skillet or wok over medium heat.  Pour in the eggs and leave flat for about 2 minutes or until cooked through; remove to a plate and chop. 

Heat the vegetable oil in the same skillet and add onion and peas and carrots; saute until onion is softened and peas and carrots are cooked through - about 4-5 minutes.  Add garlic and cook for 1 more minute.  Add rice.

Drizzle soy sauce and sesame oil evenly over rice mixture and stir or toss over heat for about 5 minutes; add more soy sauce, if needed, to taste.  Mix in pepper, chopped eggs, and green onions, if using.  Serve hot.


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