Wednesday, August 28, 2013

Fried Rice

My dad made the best fried rice.  I didn't eat it for a long time after he passed away, but I finally learned to make it a few years ago.  My fried rice is different than his, but we like it as much as we liked my dad's.

Prepare the scrambled eggs

Sauté the onions

Add the cooked rice to the meat/onion mixture

Top with the scrambled eggs

Time to eat!

Fried Rice

5 C. short grain white rice
5 eggs
1-1/2 tsp. salt, divided
1/2 black pepper, divided
1/4 tsp.white pepper
2 Tbsp. canola oil
1 onion, diced
1 lb. cooked meat* See Note
1/2 C. soy sauce

Cook the rice according to the directions on the package.  Allow to cool.  (Rice made the day before and refrigerated overnight works well.)

In a bowl, beat the eggs and add 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Heat 1 tablespoon of canola oil in a large pan or wok.  Add the egg mixture and scramble in the pan until cooked.  Remove from the pan/wok, chop into bite sized pieces and set aside.

Wipe down the pan and add the other tablespoon of canola oil.  Add the diced onion, 1 teaspoon salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of white pepper.  Sauté until translucent.  Add the meat and sauté until everything is completely heated.

Add the rice to the pan/wok, breaking it up so there are no large clumps.  
Slowly pour the soy sauce into the rice, trying to evenly distribute it throughout the mixture.  Stir to combine.  After the rice is completely heated, add the scrambled eggs and stir to combine.  Serve warm. 

*Note - I used char siu [Chinese barbeque pork], but any meat is fine.  Bacon works well for this recipe

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