Tuesday, January 17, 2012

Fried Rice

Fried Rice can be made into a meal by itself or cooked as a side dish for grilled or roasted meat. The recipe below is just a place to start. Add your own diced chicken, shrimp, beef, scallops, etc. to make it a meal in one pan. The key to Fried Rice that isn't sticky is the rice you use. Minute Rice or boiled long grain rice can clump and gaum up. BUT Success Rice is parboiled then portioned into boil-in-bags so that the grains stay separate. Genius! 

2 bags Success Rice
2-3 T butter
1/4 c chopped onion
1 clove garlic, minced
3 eggs
soy sauce to taste
black pepper to taste 
sesame oil to taste
toasted sesame seeds
chopped green onions for garnish

Cook the rice according to package directions and allow to drain for a couple of hours. You want the rice to dry out a little in its plastic bag. If you're in a hurry you can always go ahead and use it but I like the results of letting it sit for a while. 

Melt butter over medium heat in a large skillet or sauté pan. (Add-ins would go here before the veggies) Add in onions and garlic and cook until tender, about 3-4 minutes. Break in eggs, one at a time, and stir well to scramble them a bit, cook for about a minute. Dump all of the rice into the skillet and toss it with the veggies and eggs. Season with a couple of tablespoons of soy sauce and turn the heat to medium high. Toss it every couple of minutes but also give it time to cook and make a crust in parts. You want the rice to get a little browned in areas. The crunchy parts have great flavor! When it's browned to your liking drizzle in a couple teaspoons of sesame oil and a couple of dashes of sesame seeds and toss. There's no "wrong way" to do it! Serves two as an entree or four as a side dish. Enjoy!

*Optional add-ins:
Cubed, raw chicken
Cubed, raw steak
Peeled, raw shrimp
(sauté in the butter before adding the veggies)

Diced zucchini
Diced carrots
Edamame or green peas
chopped, steamed asparagus
chopped, steamed broccoli
(sauté in the butter before adding the egg and rice)

No comments:

Post a Comment