fried rice

growing up, my mom made fried rice regularly.  since we always had rice cooking and rice with almost every meal (asian or not), she almost always made use of leftover portions of meat and veggies by frying it up with some rice. 
and now, we do the same thing in our, the recipe that follows is fairly basic, depending on whatever add-ins you have on hand or want to add...another super easy meal that doesn't leave too many dishes.
we used leftover tri-tip, broccoli, red peppers and carrots for add-ins here

ingredients (serves 4 as a main dish, more as a side)
1 1/2 cups of cooked rice (some people say it's even better if it's been in the fridge and is cold but i can't tell much of a difference) -i only use short-grain white rice or jasmine.
3 cloves of garlic, minced
1 T of sesame oil
1/2 cup of veggies x3 (3 different chopped up veggies of your choosing, 1/2 cup or so, each)
1 cup of cubed meat or tofu (or you can leave this out if you just want the veggies)
1 large egg
some dashes of soy sauce
red pepper flakes
chili-garlic sauce (optional)

heat your wok or skillet over low heat for a min or two.  add sesame oil and minced garlic.  add veggies and saute over med-low heat with a few dashes of soy sauce, and a shake or two of red pepper flakes, stirring frequently.  when the veggies soften just a bit, remove and set aside.  add cooked rice and stir a bit.  add meat and combine and stir. re-add the veggies, combine.  crack an egg over the top and mix everything together well, and continue to stir.  if you want it spicy, add a T of chili-garlic sauce and mix. 
Post a Comment