Fried Rice

June 27, 2014

This is a tried and true recipe in my house. We love Chinese food. More times than not, homemade is much better than take out. In this case, fried rice definitely applies to that better homemade category. Being able to control the type vegetables and the amount of salt and fat is important.

The addition of eggs mixed into the rice is a perfect addition to the protein train. Adding vegetable to any dish is a plus. This particular dish, allows for a different variety of veggie options. I personally like carrots and onions in mine. When I have them in stock, zucchini is really good too.

I use boil in bag rice for all of my rice recipes. I personally cannot cook rice to save my life. I have no shame. Do what you have to do to insure your family eats well. Don’t let something like not being able to cook rice, set you back or deter you from trying new things.• 1 teaspoon plus 2 tablespoons peanut or canola oil, divided
2 large eggs, beaten
3 scallions, thinly sliced
1 small onion diced
2 large carrots chopped
2 teaspoons minced garlic
2 cups cold cooked brown or white rice
2 1/2 tablespoons reduced-sodium soy sauce

Boil rice. Or cook it if you kn Let cool.Jow how (fancy pants)
Sauté your vegetables, carrots and onions with garlic.

Add your rice to hot oiled skillet with the beaten eggs. Stir and mix continuously until eggs are cooked. Add veggies and soy sauce. Top with scallions.
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