Tuesday, June 18, 2013

Fried Rice

take-out fried rice recipe

Truth be told I'm not quite sure when this recipe for fried rice came about.  I have been making it for a long time, that I know.  My guess is that I started making it in high school.  At that point my family was in the phase where we would buy a big bag of rice at the grocery store that would cook up into a mush of white stuff so I would usually take advantage of leftover rice from Chinese take-out to cook this up.  This is the favorite of my little sister, Becca, and I would often make it to cheer her up on a bad day or later, when I got married, as a way to bribe her to stop by for a visit between college classes.  This also happens to be Wor's favorite food and between Wor and Becca– I have made this dish a whole lot.

I won't say that this fried rice is like take-out because it isn't.  It is so much better and is a cinch to whip up and it is something you can keep the ingredients around for and make on a night when you're stumped for dinner ideas.  I typically use fresh carrots and onions and frozen peas and corn but the vegetable content can be changed depending on what you like– bean sprouts, broccoli, snow peas, etc.  To super-simplify your dinner just buy a bag of frozen mixed veggies, not quite as good but still works fine.  Sometimes we serve this with grilled chicken or mix in chopped cooked chicken but Wor's favorite is a fried egg and since we always have eggs around they are super quick to cook, we tend to eat our fried rice topped with fried eggs.  We prefer to use good quality Thai Jasmine rice in our home but the essential of this recipe is a fairly dry rice–think leftover chinese take-out– so you don't end up with a pile of mush.

*This recipe is gluten free.  Please be careful to check package labels as not all brands are the same.

Fried Rice

Yield: about 8 cups 
Time: about 30 minutes

6 cups hot, cooked rice
⅓ cup olive oil
2 cloves garlic, minced (optional)
1 cup diced carrots
½ cup diced onion
½ cup frozen corn
½ cup frozen peas
½-¾ cup soy sauce (for gluten-free I believe La Choy brand is your best bet but is not my favorite brand if you are not GF)
½ teaspoon cayenne pepper
1 teaspoon black pepper

In a large frying pan or wok heat the oil over medium high.  Add in the carrots and cook for 2 minutes. Add in the onion and cook for an additional 2 minutes.  Stir in the corn, peas and garlic and cover for 2 minutes, add in ½ cup soy sauce and both peppers, cover and cook for another 2 minutes.  Stir the rice in, mixing evenly and continue to stir until it is evenly sauced, taste and add the additional ¼ cup soy sauce if needed.  Remove from the heat and enjoy.

Printable Recipe

1 comment:

  1. Oh yes! Mush Room / broccoli will both go well! One of my rice preparations is mushroom - poultry rice.

    simple rice recipes