0 Fried Rice

Monday, January 25, 2010

Whenever I make rice I usually make more than I need so that I can make fried rice with any leftovers (it's also best in fried rice when it's cold, and not too sticky.)  I specifically used sushi rice today because I wanted it to be sticky enough for the onigiri, but you can use almost any kind of rice.

This is just a really basic recipe, you can add whatever veg you like - corn, mushrooms, etc.  I have also done this quickly with frozen veggies (like for veggie soup.)

2 cups cold cooked rice
3 cloves minced garlic
half a small onion, minced
1 minced carrot
handful of frozen peas
a pre-cooked protein minced finely like chicken, pork beef, bacon or even shrimp (optional)
1-2 eggs, scrambled and chopped up
soy sauce
black pepper
1 tbs butter, bacon fat or other cooking oil
sliced green onion (for garnish - optional)

Heat a large saucepan over high heat and add your cooking fat.  I especially like butter or bacon fat for extra flavor.  Throw in the onion, garlic and carrot and cook for about 2-3 minutes until it gets soft.

I think I need a new cutting board!  Those cubes are the nifty frozen garlic I get at Trader Joe's, love 'em.

Add the peas, cook a minute and then add your protein.  Then add the rice, still cooking over high heat and cook until heated through.

Start by adding about 1 tbs of soy sauce, and increase according to your personal taste and lots of black pepper.  Finally, add the chopped egg, stir through, and garnish with green onions, if using.

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