Thursday, July 23, 2009

Fried Rice Recipe

In case you didn’t get a chance to make the pizza rolls on Tuesday and are wondering what to eat tonight, here’s another “ol’ reliable” that we use. The peanut oil gives it an authentic, restaurant flavor, and the flexibility of the recipe means I usually have the ingredients on hand.

Fried Rice for 6
3 cups minute rice, cooked
2 eggs, beaten
1 small onion, diced
1 celery stalk, diced
1 carrot (or 3 baby carrots), diced
1-2 tablespoons soy sauce
1 tablespoon peanut oil (can substitute vegetable oil)
1 chicken breast OR 1 cup diced ham, optional

  1. Prepare the minute rice as instructed on the box. Set aside.
  2. Heat oil in a large skillet to medium-high heat.
  3. If you are using meat, add the chicken or ham to the skillet and saute until cooked through. Remove from skillet and set aside
  4. Add the onions, celery, and carrots to the skillet. Stir fry until just tender.
  5. Add the meat and cooked rice to the skillet. Stir and let cook for 1-2 minutes over medium-high heat.
  6. Meanwhile, in a separate bowl, beat the eggs.
  7. Pour the eggs over the rice mixture and stir until cooked through.

Bonus the meal by stopping by your local Chinese food restaurant or grocery store for a few egg rolls. Or, if you are really ambitious, you can make your own.

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