Fried Rice

I decided recently to branch out a bit into oriental style cooking.  Starting out with that well known American dish, chow main, and then into the real thing.   I did a Thai style beef broccoli and then decided to get a little adventurous with Fried Rice.  After perusing the web for some good recipes, I assembled the following as a general purpose recipe.  It has become a family favorite and is a great way to get kids  to eat vegetables and picky eaters to try 'new' things.  I hope you like it.

Fried Rice with whatever protein you want.

Cooked Rice

1 cup of rice

2 1/2-4 cups of water (less if using a covered pot - more if open (escaping steam) to avoid boil over)

¼ tsp salt

½ tsp olive or sesame oil

Fried Rice

Cooked Rice (as above)

1 tbsp. of oil (should be a high temp oil – virgin olive oil is safest/best)

1 lb of  uncooked protein (shrimp, fish, beef, pork, chicken) or 12 oz precooked.

Optional (1/2 cup of broth – chicken (for chicken or pork), beef(for beef), miso(for fish) or barbecue sauce(for pork))

1 medium white onion

1 bunch of green onions

1 tablespoon Sesame oil

3 tablespoons soy sauce

½ cup of vinegar –

Rice vinegar

White wine vinegar

White vinegar

                (I like 1 tablespoon rice, 1 tablespoon white wine, 2 tablespoons White vinegar)

¼ teaspoon Sugar (white, brown or raw)

Ginger (chopped raw4  tablespoons shredded, 2 tablespoons minced, or ½ teaspoon powered)

Garlic (fresh (1 crushed clove), minced in oil ½ tablespoon, or 1/2 teaspoon powered)

¼ teaspoon Salt

¼ teaspoon pepper

Peas, Carrots and possibly Corn or broccoli (frozen is cheapest and easiest for this)

Pepper

 

Other Vegetables you can add:

1 Baby Bok Choy - chopped

4-8 oz  chopped Shitake mushrooms (optional, don’t forget to toss the stems)

Chopped Broccoli (optional)

4 Eggs

 

 

Preparation

 

 

Make Rice:

1. Put Rice, water, salt and oil in a medium sized pot.
2. Put on low to medium heat.  This will depend on your stove.
3. Cook just until done.  Rice should not be starchy.

Or
      Use a rice cooker.

Chop Veggies
Chop all the unfrozen veggies, break into 4 groups: white onions, frozen, unfrozen and green onions.

 

 

Prepare Protein
Chop the meat into small pieces (about ½-3/4 inch cubes is ideal).

 

Prepare Sauce 

Take a bowl and mix vinegars, sesame oil, sugar, pepper and soy sauce and stir.  Let sit.

 

Start Cooking

1. Take a large skillet and coat with a thin layer of oil.  (I generally drop in a tbsp. and then spread with a paper towel.
2. Place skillet on range on med/med high heat.  Let heat for 1 minute.
3. Add meat, and broth if desired.  Cook on High, tossing regularly to avoid burning and for a uniform cooking.  If meat is precooked, about 2 minutes, if uncooked, 5-7 minutes.
4. Sprinkle with salt to taste (generally ¼ tsp) and add black pepper if desired.
5. Remove to a separate bowl.
6. Put white onion in skillet.  Cook for 2 minutes.
7. If using frozen veggies, add them now else wait 2 more minutes.
8. Add all other veggies except green onions and shitakes.  Cook for 5 minutes.  Toss frequently.
9. Add rice.
10. Add 4 eggs.  Stir them into the rice (1 minute).
11. Add green onions and shitakes.  Cook 1 ½ minute.
12. Add sauce.  Mix well.
13. Cook until sauce is evenly distributed amongst everything and there is just a bit of liquid left.   Stir frequently (no more than 5 minutes).

Serve hot:

Recommend serving with a white wine or apple cider.


Notes
I found the vinegar to be a nice add.  It brings out the flavor in the veggies and helps break down the starch in the rice - particularly if you have overcooked it a bit.  Precooked shrimp works well here and cheap meat cuts (stew meat - either pork or beef) are better than leaner cuts - Aldi's is a great place to acquire chicken or shrimp.  In Chicagoland , Mariano's is a great place to source most of the less common items required for this dish.