Monday, 23 June 2014

Queen B's Fried Rice

Fried Rice


1 Cup Long Grain White Rice, cooked
1 Egg
1/4 Cup Soy Sauce
1/4 Cup Chopped Green Onion
Salt and Pepper
2 Tablespoons olive oil
3-5 Stalks Green Onion, sliced thin
Roughly 1-1 1/2 Cups Chopped Vegetables- I usually use:
4-6 Button Mushrooms
2-3 Stalks Celery
1/4 Cup Shelled Edamame
But please feel free to change up the vegetables to better suit your taste, like peppers, or peas and corn, or an all mushroom medley

Also optional if you want to try and add some protein, add one of the following:
1-2 Chicken breasts, cubed
1-2 Pork Chops, cubed
1/2-1 Cup Diced or whole Shrimp


Precook the rice and allow it to cool in the completely or at least 10 minutes before starting to cook the fried rice. Or reuse leftover white rice from last night.

Heat the oil in a large skillet over medium heat.

Dice/prepare all the ingredients you plan to add to the rice, like the vegetables, and/or protein.

In a small bowl whisk the egg with the soy sauce, set aside.

Cook tough vegetables and any proteins first (Tough vegetables include onions, peppers and celery, soft ones are mushrooms, green onions). Cook any proteins through entirely.

In a large bowl gently toss the precooked rice with the egg and soy sauce mixture. Stir well to evenly mix, but do no over mix or crush the rice. (Alternatively, if you feel like you can fold the rice and egg quickly you can add the rice all at once to the skillet, and pour the egg and soy sauce mixture over top and fold it through. If you are slow or the skillet is too hot you can end up with some eggy bits in the final rice, some people like this some people do not.)

Add the rice mixture to the skillet, carefully fold in the rice with the vegetables, once again being careful not to crush the rice.  (If you folded the rice with the egg and soy sauce mixture in the skillet you have already completed this step)

Careful when folding and stirring the rice, over stirring can lead to mushy rice, under stirring leads to burnt crunchy bits on the bottom mixed with runny eggy bits in the middle.

Allow the rice to fry cook for about 4-5 minutes without stirring. After letting it cook, carefully fold and flip the rice in the skillet. Allow to cook undisturbed another 4-5 minutes. Continue this process until all the runny egg has cooked and rice is fluffy and maybe just starting to gett some nice dark crusty bits on the bottom.

Serve right away as a meal or as a side.


Other Places:

Something different:

Buffalo Sauce

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