Wednesday, August 17, 2011

Fried Rice


I wish I remember where I got this recipe, so I could acknowledge the author.  It is very good and a big hit around our house.  Sometimes we do a vegetarian version, sometimes not.  It just depends upon what we have on hand.  This recipe has several steps, but I like to do them ahead of time (cut veggies, cook meat, scramble eggs, cook rice).   Then, throw it all together in the pan at the last minute for a quick lunch. 

Fried Rice

3-4 cups cooked rice
2 Tbsp. oil
1 carrot, shredded or thinly sliced
1 stalk celery, thinly sliced
1 small onion, chopped
1 Tbsp. sugar
1 Tbsp. soy sauce
salt and pepper to taste
1/4 to 1/2 pound meat, cut in small pieces (optional)
2-3 eggs
1 Tbsp. milk (sometimes I forget this)

Cook rice and refrigerate overnight. 

Heat oil in large pan or wok.  Put in your veggies-anything you have on hand will work.  I always add things not included in the original recipe.  Cook until softened.  Add sugar, soy sauce, salt and pepper, then stir.  Add the cooked meat and heat through.  If you want to add leftover veggies like corn or peas, add them now.  

Mix your eggs with milk and scramble in a separate pan (we've tried different ways but this is the way our family likes it).

Add the cooked rice to pan and fry for a couple of minutes stirring constantly.  (You can fry the rice separate and then add back in meat and veggies).

Put in the egg, stir and serve. 

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