I thought of you today when I made this for my kids for lunch. It's a great way to use leftover rice and it's such a quick meal to put together that it makes regular appearances on our table.
There are much fancier ways to do it, but this is a basic recipe. I usually add a frozen or leftover vegetable (the favorite here is peas, which is why they are in the recipe, but put in whatever you want). If I have a little leftover chicken or pork, I'll chop it up very small and put it in, too. Just add it when you add the vegetable.
Fried Rice
In a small bowl, whip together:
2 eggs
a dash of salt
In a large, flat-bottomed skillet, heat over medium-high heat:
1 Tablespoon oil (I usually use canola)
Pour the eggs in all at once and tilt the pan to spread them out. You want a big, flat, egg pancake. Cook them until they are set. If you need to, pick up a corner of the eggs and tip some of the liquid onto the pan to get them all set. They should be dry-looking. Chop them up with a spatula and put in a bowl off to the side.
In the same skillet, heat:
1-2 Tablespoons sesame oil (you can use another oil in a pinch, but it will lose some of that unique flavor)
Add:
2 cups leftover rice (or whatever you have that's close to 2 cups. It's a very forgiving recipe!)
1 teaspoon grated fresh ginger or 1/2 teaspoon dried ground ginger
1/4 of an onion, really finely chopped (you can skip this and add scallions-green onions at the end, but I don't always have green onions on hand and I rarely am without a regular onion)
Cook, stirring, until very hot. Add:
1/2 cup frozen peas (or vegetable/leftover meat of your choice)
Heat until the vegetable is warmed. Then add back in the eggs and 1 sliced scallion(green onion), if you don't use regular onion in the recipe.
You're done! The whole thing usually takes me 10 minutes.
Serve it with soy-sauce.
If you want to get fancy with your fried rice, you can use this recipe. It is delicious, but not as quick or easy
http://www.myrecipes.com/recipe/southeast-asian-fried-rice-10000001949703/
-Jennifer
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