It has been requested that I include a recipe for fried rice on this blog. I didn't know anyone besides myself even cared about the recipes I put on here, so I'm pretty happy to know that at least one person has an interest in my cooking ideas!
So, fried rice. I learned how to make it from one of my past roommates who is half Korean. She always said she wasn't much of a cook, but I thought she was great!
Before I learned how to make fried rice, I had this kind of nebulous idea that fried rice was made when you toasted the uncooked rice in oil before adding the water. I was wrong.
Ingredients:
1.5 C cooked rice
1-2 T cooking oil
1 T Asian salad dressing (I like
Newman's Own Sesame Ginger dressing, but any brand is fine.)
1 C frozen French-cut green beans or other quick-cooking vegetable(s). Sometimes I use leftover veggies.
1-2 eggs (optional: replace with another protein such as chopped ham)
salt and pepper to taste
I've never measured any of my ingredients while cooking this dish, so keep this in mind when you make it yourself.
I choose a pan depending on how much I want to make. I usually use a small-to medium-sized frying pan to cook enough for Levi and me. Cover the bottom of the pan with about 3/4" of rice (I like to use leftover rice since it cuts down on the prep time). It's ok if the rice is deeper in the pan; it'll be a little bit awkward to cook, but it'll still taste the same.
Place the rice and oil in the pan; heat at medium high heat until rice is warm. Add green beans and salad dressing. If it looks like you don't have enough vegetables, add some more. You should also be able to see oil droplets on your pan. If you don't see them, add at least 1 teaspoon additional oil.
When beans are heated through but not completely cooked, *clear a space in the middle of the pan to scramble the eggs in. The rice and green bean mixture should be pushed up along the sides, leaving the middle clear. Scramble the eggs in this cleared-out space. Add salt and pepper to taste on eggs and rice mixture on the sides. When eggs are fully cooked, chop them up and mix them in with the rice mixture. At this point, the dish is finished. If you want an additional Asian flair, leave the food in the pan for about a minute while turning the heat up to the highest setting. Be sure not to let it burn. This gives the rice that's in direct contact with the pan a bit of a crunch, and is considered the best part of a rice dish in many Asian cultures. I also enjoy it :)
Cook time for me is about 10 minutes. I think.
*if you don't want to use eggs in the dish, you can use chopped ham, chicken, or other pre-cooked meat in place of the eggs. I haven't tried it with tofu, but that might be good, too. If you replace the eggs with a pre-cooked meat, you don't need to cook them in the middle of the pan because they're already cooked. Just mix in the meat you've chosen with the rest of the rice until it's heated through and the vegetables are cooked to desired done-ness.