Feb 11, 2011

Fried Rice

$ Money Saver
  • 1 cup  white rice
  • 2 cups water
  • 1 clove garlic, finely chopped
  • 1/3 cup chopped baby carrots or leftover vegetables
  • 1/4 cup frozen green peas
  • 1/4 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded chicken or pork
  • 3 scallions, thinly sliced on the bias
  • 1 tablespoon vegetable oil
  • 1 egg
  • soy sauce to taste
  • sesame oil, to taste (optional)

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Best done the night before so rice gets cold and slightly dry.
Instant rice may be used cook ahead and cool it.

Heat wok* over high heat. Pour in oil, crack in egg stirring quickly to scramble eggs set aside egg. Add garlic then stir in scallions and  vegetables. Cook until just defrosted but still crisp.  Stir in cooked rice. Add scrambled egg back into wok. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again. I occasional add chopped cooked bacon to the mixture.

Serves 4
* If you don’t have a wok, use a large heavy frying pan.

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