Fried Rice

Forget take-out.

Forget take-out.

This dish cooks pretty fast and is more about assembling in the right order than mastering techniques. Day-old rice works best and is traditionally used for fried rice but fresh cooked will work as well. Also, any meat will work or you could use vegetables instead. I don’t use exact measurements for this dish because everything’s based around the rice and flavoring proportionally. Don’t worry, even if you get lost the result will still probably taste good.

1-2 Cups Day Old White Rice
1 Clove Garlic
1 Teaspoon Fresh Ginger
1 Small Onion
Bag of Frozen Carrots, Corn and Peas
2-3 Tablespoons Soy Sauce
2-3 Tablespoons Sesame Oil
Vegetable Oil
Salt
Pepper
Lawry’s Salt
2 Eggs, Beaten
Pre-Cooked Chicken, Pork, Beef, Shrimp, Etc

Chop ginger, onion and garlic and add to a hot sauté pan with a few splashed of vegetable oil. Stir and cook for 1-2 minutes. Add rice and stir. Next season with a few shakes of salt, pepper, Lawry’s and sesame oil. Stir again making sure nothing is sticking to the bottom of the pan. Then add protein of your choice and soy sauce and guess what, stir again!

Once everything comes together nicely, push the rice to one side of the pan and put the beaten eggs in (as shown above). Let them cooked as if you were making scrambled eggs. Once the eggs are cooked, break them up and incorporate into the rest of the rice. Taste for seasoning and adjust if necessary.

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