Fried Rice

Fried Rice is so easy to make and so delicious. It goes beautifully with Chinese main dishes like Bourbon Chicken, and can also be served as a main dish if you add chicken, pork or shrimp. This is really a no-fail recipe, and I'm just giving you the "bones." You should use different vegetables that you like, or add additional spices or more egg and less soy sauce. Experiment til you find a combination you love.

This comes together quickly, so be sure you have all the ingredients ready.

Start by sauteing the green onions in a bit of oil for 2 minutes. Then add the egg and scramble until done.



Move the egg to one side of the pan and then add the remaining oil to the pan. Let it get hot, then add the rice.



Now, this is the "secret" to good fried rice - you MUST use leftover rice. You cannot use freshly made rice. It needs to have sat in the fridge at least overnight, or it won't work out. Break up the rice and stir fry for a few minutes until the rice starts to turn golden. Then add the carrots



and the peas.



Continue to cook and stir so the vegetables warm up, then add the soy sauce.



You can add as much or as little soy sauce as you like. I usually just shake the soy sauce over the rice as I stir until it looks "right" - it helps to taste a little too!

That's all there is to it! A delicious side or main dish is just minutes away.

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Fried Rice

4 green onions, thinly sliced
3 Tbsp. oil
2 eggs, lightly beaten
3 cups cooked, leftover rice
3/4 cup each frozen peas and carrots (or 1 1/2 cups peas and carrots mixed)
2-3 Tbsp. soy sauce

In a large skillet or wok over medium high heat, heat 1 Tbsp. oil and stir fry green onions til fragrant, about 1-2 minutes. Add egg and scramble until cooked through; move to side of pan. Add remaining oil to pan. Add rice and break up and stir and cook until rice starts to turn golden, about 4-5 minutes. Add peas and carrots and stir until warm. Add soy sauce and stir to coat all rice. Serves 4-6 as a side dish. For a main dish, add 2 cups cooked chopped chicken, pork or shrimp.