I lovvveeee fried rice. ❤ LOOOOVE! There’s something so comforting about it.
Did you know it’s SUPER EASY to make at home? Super easy and super delicious!
This is my go-to recipe when I want Chinese food. I usually make it as a side dish, but you can turn it into a main dish by adding chicken, beef, tofu, etc.
My sous chefs^^
Regarding the ingredients:
- Using Sesame oil is a must – don’t skimp on this ingredient or it won’t be the same!
- Onion is also a must but if you’re super picky like, **clears throat** Jessica Farmer, then you can substitute raw onion with onion powder instead.
- I also use “light soy sauce” because regular soy sauce is too salty for this recipe. I can’t believe I just said “too salty” but ……. IT’S JUST TOO SALTY!
It’s said to use “day old” rice for fried rice. I’ve never had that kind of patience so we’re using same-day rice…. errr…. Same-hour rice actually. 😀
“Talk doesn’t cook rice.” – Proverb
Start by dicing a whole onion. Ugh.
I’m one of those people … (you probably know where I’m going with this). I CAN’T cut an onion without my mascara running. After the first chop the onion mysteriously turns itself into a weapon of mass destruction set out to destroy my eyes… and my makeup… and probably the whole planet for all I know.
I wore goggles this time and minimized my crying.
Ask the kids, they thought it was pretty funny. 😀
Back to the cooking part… saute diced onion in sesame oil.
Then add veggies.
Then sprinkle with sugar.
Now add garlic and combine, cooking a bit longer.
For the fun part… “I get to use a Wok!” Push the veggie mixture aside and add two eggs.
Scramble the eggs.
Gradually mix it all together…….
Then add the “same-hour” rice.
And at last add the soy sauce.
Mix it up good.
We used it as a bed for beef and broccoli. Maybe I’ll post the beef recipe sometime! Who knows! 🙂
Anyway, I hope you give this one a try because you WON’T be disappointed. You might even be surprised at how simple it is to make. 😀
Easy Fried Rice
- 3 cups of cooked White Rice
- 4 tablespoons Sesame Oil
- 1 diced Onion
- 1 cup frozen Peas and Carrots (thawed in microwave)
- 1/2 teaspoon Sugar
- 2 teaspoons minced Garlic
- 2 Eggs
- 1/4 cup of Light Soy Sauce.
Cook rice according to package instructions. Typically, 2 cups of water and 1 cup of uncooked rice results in three cups of cooked rice. But if you have 3 cups of plain leftover rice in the fridge, use that instead.
Heat the sesame oil in a large Wok (skillet is fine too) on medium high heat. Add the onion and cook until translucent. Then add the thawed peas/carrots and garlic. Sprinkle with sugar. Cook until the veggies are tender.
Turn the heat to medium low and push the veggie mixture to the side and then crack the eggs on the other side and scramble. Mix the eggs into the veggies. Add the rice and soy sauce and blend it all together.
Stir fry for a few minutes longer and you’re done! Serve the rice as a side dish, or as a main meal with the addition of chicken, beef, tofu, etc.
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I can only guess, since I haven’t made it that way. I would use about 2 cups chicken stock to simmer the ingredients on the stove, then add the coconut milk when the sweet potatoes are tender. Be sure the stock is mostly cooked away before you add the coconut milk.