Fried RiceSo, once you've learned to cook rice, and you get into making ethnic-tasting meals, you'll want to know how to complete them. I love my chop suey recipe, but I didn't have a good way to make fried rice. I have made a regular recipe of rice using a can of beef broth and some soy sauce, adding in peas and carrots near the end, with some success. But it just wasn't right. Finally, I found out how to make it right! Once again, I turned to my nice big non-stick skillet. If you're making rice ahead for this recipe, go ahead and salt the rice. That way, you'll use less soy sauce, and the fried rice can be fluffier.
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Once again, my tools of choice for this activity are:
1. Heavy non-stick skillet with a cover that fits well. (I prefer a glass cover so I can see what's going on and not be tempted to play peek-a-boo with my rice.
2. Regular long grain rice from the supermarket.
3. A wooden spoon for stirring and not destroying my beautiful non-stick finish.
Ingredients:
Prepared and cooled rice
1 Tablespoon olive oil
1 small onion, chopped
3-4 cups of cool or cold prepared rice
Kosher roasted sesame oil to coat rice
2 eggs, lightly beaten (or 1/2 cup egg substitute)
2 Tablespoons soy sauce
1 cup peas and carrots, cooked most of the way
Method:
1. Heat the oil in the non-stick skillet over medium to high heat until hot. Add onion and saute until it's just starting to turn brown.
2. Add the prepared rice and stir to coat, adding roasted sesame oil. Get the rice hot so that it actually begins frying a bit with the two oils.
3. Make a well in the center. Add the egg into the well and scramble it right there.
4. Mix the egg, rice, and onion all together.
5. Add soy sauce, shaking it right from the bottle - don't dump in the whole amount. Taste as you go. You'll know when it's right, because you'll like it.
6. Add in the peas and carrots and stir it all together.
Once again, this dish does very well if allowed to sit on the same burner, but with the heat off for about another ten minutes. I have a bit (12") very cheap non-stick skillet that I use for this. The size gives me plenty of room to make the well in the center for the egg. Because the pan is quite thin and aluminum, it heats quickly, and allows the frying to happen.
1. Heavy non-stick skillet with a cover that fits well. (I prefer a glass cover so I can see what's going on and not be tempted to play peek-a-boo with my rice.
2. Regular long grain rice from the supermarket.
3. A wooden spoon for stirring and not destroying my beautiful non-stick finish.
Ingredients:
Prepared and cooled rice
1 Tablespoon olive oil
1 small onion, chopped
3-4 cups of cool or cold prepared rice
Kosher roasted sesame oil to coat rice
2 eggs, lightly beaten (or 1/2 cup egg substitute)
2 Tablespoons soy sauce
1 cup peas and carrots, cooked most of the way
Method:
1. Heat the oil in the non-stick skillet over medium to high heat until hot. Add onion and saute until it's just starting to turn brown.
2. Add the prepared rice and stir to coat, adding roasted sesame oil. Get the rice hot so that it actually begins frying a bit with the two oils.
3. Make a well in the center. Add the egg into the well and scramble it right there.
4. Mix the egg, rice, and onion all together.
5. Add soy sauce, shaking it right from the bottle - don't dump in the whole amount. Taste as you go. You'll know when it's right, because you'll like it.
6. Add in the peas and carrots and stir it all together.
Once again, this dish does very well if allowed to sit on the same burner, but with the heat off for about another ten minutes. I have a bit (12") very cheap non-stick skillet that I use for this. The size gives me plenty of room to make the well in the center for the egg. Because the pan is quite thin and aluminum, it heats quickly, and allows the frying to happen.