Fried Rice

Have you ever pulled some meat out of the freezer for dinner but can’t decide what to serve with it? While that meat is thawing out, cook up a pot of white rice (you’ll need 4 cups for this recipe). I usually under cook my rice by about 2 minutes as it’s going to be stir fried for a few minutes. Also, I put the cooked rice in a strainer and run cold water over it so it stops cooking. Once the water has drained off, I refrigerate it until it’s time to make the fried rice. Sometimes I’ll use frozen Edame beans instead of the peas. If I have any leftover whole kernel corn in the fridge, I’ll toss that in as well. If you prefer shrimp, chicken or pork in your fried rice, cook it up and toss that in too!

Fried Rice

Recipe by Diane BeckerCourse: Uncategorized

Servings

4

servings

Ingredients

• 4 cups cold, cooked white rice

• 3 Tablespoons butter

• 3 eggs, beaten

• 2 medium carrots, diced small

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 cup frozen peas

• 3 Tablespoons soy sauce

• 2 Tablespoons Oyster sauce

• 1 teaspoon sesame oil

• 1/8 teaspoon black pepper (optional)

Directions

• Melt 1 Tablespoon butter in a large skillet.
• Add the beaten eggs and scramble until fully cooked
• Remove from skillet, break into smaller bits and set aside.
• Add the remaining 2 Tablespoons of butter to the skillet. Add the carrots and onions and sauté for 3-4 minutes .
• Add the garlic and saute 1 minute more.
• Add the rice and peas and saute for 3-4 minutes. Rice may begin to turn slightly brown. 7. Return the eggs to the skillet along with the soy sauce, oyster sauce and sesame oil. Add pepper (if desired) and cook for 1-2 minutes.
• Remove from stove and garnish with scallion tops if desired.

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