Friday, April 23, 2010

Fried Rice

My first attempt at cooking Asian turned out great! Our Chinese usually comes in the form of styrofoam take out boxes from Panda Express, so when I decided to attempt cooking fried rice my husband was both excited and a little apprehensive. But it turned out great! It tasted just like my favorite take out!

1 cup leftover meats - pork, chicken, beef, seafood
1-2 eggs
3-4 cloves minced garlic
1/2 onion finely diced
3-4 tablespoons vegetable oil
1 cup chopped vegetables (fresh or frozen)
salt & pepper to taste
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1-2 tablespoons light or dark soy sauce
1-2 cups prepared rice, cold (or day old)

In a hot skillet or wok, heat oil.
Add garlic and onions & stir.
Add leftover meats of your choice, chopped up in bite sized pieces.
Stir fry meats until you get them a bit crispy.
Push the meats aside and crack eggs into the pan.
Scramble the eggs into the pan until cooked.
Add cold rice over the eggs & meat into the pan, making sure to crumble it in your fingers. (Dumping a large chunk of rice is not going to work here. You need to crumble it so it separates nicely).
Add salt, pepper, onion & garlic powders and soy sauce; toss.
Allow the rice to heat up and absorb the spices and soy sauce, tossing to help it along.
Add the fresh or frozen veggies and toss into the rice.
Continue cooking it all on high heat until rice is heated through and veggies are cooked.

I found this recipe on I modified it a little bit and ended up making two batches because there were three of us eating dinner. I made vegetable fried rice so I left out the meats. Normally, fried rice usually has peas and carrots mixed in but we only had peas and corn so that's what I used.

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