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We learned that the key to great fried
rice is to make the rice ahead of time, like the day before, and
cool it down in the refrigerator. This helps the rice absorb all
moisture, makes it separate when cooking resulting in good texture for
fried rice.
 Serves
3 to 5
Ingredients:
4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts
Directions:
Place the rice in a large bowl and use your fingers to break up any
lumps. Set aside. Beat the eggs in a separate bowl with the salt and
pepper. Set aside.
Pour the oil into a wok or stir-fry pan and place the pan over
medium-high heat. When the oil is hot but not smoking, add the
scallions; they should sizzle. Stir for about 15 seconds. Stir the
beaten eggs into the pan with a spatula and scramble until the eggs
are dry and separate.
Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly
over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir
constantly until all the ingredients are well mixed and heated
through. Serve the fried rice immediately. |
