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Fried Rice

June 20th, 2009

21194755940pork-fried-riceMaster and I love Chinese food.  But a lot of the take-out restaurants around here are too used to people who’ll just swallow down whatever you put in front of them.  The rice is always dry and the pork over cooked.  The peas are just barely done and the carrots are mush.  The onions are closer to raw than cooked.  And nothing is ever cooked the same.

Naturally, this lead to me looking for a recipe so I could prepare it myself.  And we weren’t disappointed.  We were both really happy with the outcome.

Not only is it cheaper, but there’s always leftovers! The rice is sticky and cooked to perfection.  And when we reheat it the next day, it’s still moist and tasty.  Even the pork.

This recipe doesn’t call for pork.  It’s just a basic fried rice recipe.  However, you can add any kind of cooked meat that you like.  Beef, chicken, pork, shrimp.  Master and I have only used pork so far.

I use 3-4 boneless chops when I add pork but you can use more or less depending on how you like it.  I trim the fat and dice the pork into small pieces. Then I season it with a little Emeril’s Essence and fry it in two tablespoons peanut or sesame oil, depending on the flavor I’m looking for, and about a teaspoon soy sauce.  It usually comes out tender, moist and tasty.

4 Cups cold rice (about 2 cups uncooked)
2 Large eggs
1 Teaspoon salt
1/2 Teaspoon pepper (fresh ground is best – Get a pepper mill, Ladies!)
4 Tablespoons peanut oil
1/2 Cup chopped scallions or diced white onion
1 Teaspoon soy sauce (or to taste)
1 Cup frozen peas
1 Cup frozen carrots
1 Cup beansprouts (optional)

Prepare rice earlier in the day and store it in the fridge.  How cool it is before adding everything is what determines how sticky the finished product is.

Beat eggs, salt and pepper in a bowl and set aside.

Pour oil into wok (you can use a deep frying pan but I’ve found using a wok saves on mess) and place over medium heat.  When oil is hot, add scallions.  Stir fifteen seconds (if using white onion, cook till tender), then stir in egg mixture.  Scramble till eggs are dry and separate.

Add rice to pan and mix thoroughly.  Pour soy sauce (we usually use enough to color the rice – about 2 tablespoons) evenly over mixture.  Add peas, carrots (You don’t have to buy separate bags of peas and carrots.  You can buy a bag of mixed peas and carrots and use 2 cups. That’s what we usually do.) and sprouts.  Stir constantly until all ingredients are mixed well and heated through.

If you’re adding meat, be sure to prepare it before you start on the fried rice and set it aside.  Add it when you add the vegetables.

Cook this as a side for dinner parties or just when the family is craving take out.  They’ll suggest you open a Chinese restaurant.  Promise!

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