Fried Rice
Source: Diana Rice
This is a recipe that does not need precise measurements, but I have never had this fail.
about ¼ cup onion, sautéed
about ¼ cup celery, sautéed
about ½ cup meat, such as ham, bacon, spam, chicken, shrimp or roast pork
leftover rice, about 1 cup per person
soy sauce to taste
1 or 2 raw eggs
green garnish of your choice, such as peas, minced parsley or chives.
Sauté a little diced onion in a little oil in a frying pan or wok. I usually use about ¼ cup or half a small onion. If you have celery, finely dice one or two stalks and sauté it with the onion. Add diced cooked meat to the frying pan. I usually add diced ham or bacon, but leftover roast pork or spam works well, and you could even try sausage or chicken or (gasp: shrimp). This addition is mainly a flavoring, so use whatever amount you wish.
Add as much leftover rice as you desire, estimating about a cup per serving. The rice should be at least 1 day old (fresh can be used, but the dish turns sticky.) At this point, stir constantly. As it warms up, drizzle soy sauce over the mixture, to taste. When the mixture is hot, drizzle 1 or 2 raw scrambled eggs into the mixture and stir thoroughly so that the egg mixture kind of scrambles and blends in with everything else.
Just before serving, add frozen peas or minced parsley or chives. The green color is a nice addition. If your family doesn’t like any of the green choices, leave them out.
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