Fried Rice
Now, there are a lot of recopies for fried rice out there and I've tried a bunch that I didn't like. This is kind of a mix-match hodgepodge with minimal ingredients and maximum delicious.
Ingredients:
Rice (duh) - 2 cups uncooked
Soy Sauce - about 2-3 tbsp or to taste
Margarine - 3 tbsp ( you can use butter but it's badder for you)
Eggs - 4
Vegetables of choice
Steps:
1. Cook the rice.
This is probably the hardest part. I'm not going to try and tell you how, because I have a rice cooker (as rice is my favorite food) and I can't eat rice any other way, so I honestly have no business trying to tell you how to cook it. If you have minute rice, it'll tell you on the box. If you don't have minute rice and you don't have a cooker, google it I guess. I really don't want to speculate and mess you up.
2. Put cooked rice in the freezer.
Yeah, I know that sounds weird. We're not freezing it, we're just trying to cool it down to room temperature, so keep an eye on it.
3. Scramble the Eggs
While the rice is getting cool, just grease a pan and scramble the eggs. If you have chopsticks handy, bust them out. Keep continuously stirring the eggs with the chopsticks and you'll end up with what my Japanese cookbook calls "egg sprinkles". It's like, a pasty looking sort of curdled egg where all the pieces are really small. If you don't have chopsticks, try and recreate this with a fork, just make sure the bits are small.
4. Add Veggies and Eggs
Once the rice is cool (which it should be once you've cooked the eggs), mix the eggs and whatever veggies you have chosen into the rice. I put peas and green peppers in mine, but it's whatever you like/have on handy. I would have put in onions if I'd had some. Fresh veggies are obviously best, but if you don't have fresh, frozen will work. I'm not sure about canned. They tend to be mushy. Make sure the veggies are thawed before you mixed them in, if they were frozen.
5. Melt Margarine
In a big flat pan (I don't have a frying pan but I have one that's got like, ribs on the bottom of it that worked okay) melt the margarine. Easy enough. This is a really big recipe, so generally I use half the margarine and half the rice mixture and put the other half in the fridge for later. In the picture after the jump, that's half the recipe. If you're planning to have other things WITH the rice, you might want to cook even less. If you have two people eating just rice, you might want to cook it all. Up to you.
6. Add Rice to Pan
Easy again, add the rice mixture to the pan.
7. Add Soy Sauce
If you're using half the recipe, don't forget to use only half the soy sauce. Or more, if you want it. It's up to you.
8. Fry the Rice
I feel like Cooking Mama. Keep the rice moving on the pan so it doesn't burn. Cook it for like, maybe 10 minutes. Until you think it's done. Taste some. :D
That's it! Dinner time!
It's good. Trust me. Just, after you make it, eat it. Don't start writing a blog about it or something and forget to until it's practically cold.
EDIT: I found a recipe on TopSecretRecipes.com that's almost IDENTICAL to this one, which weirded me out slightly. It's a pretty simple recipe though so it's not really that weird. Anyway, they say to use butter (ew) and to add salt and pepper. Personally I find soy sauce salty enough but the pepper is an interesting prospect. Also, they say to add half the soy sauce (or a quarter since my recipe is for twice as much) to the rice that you put in the fridge and then add the other half (or quarter) when you fry it. It tasted fine to me to not do that, but I'm interested so I put some in my fridge rice. I'll edit again whenever I cook it and let you know.
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