Who knew? Even though I have made fried rice before, I always seem to forget how ridiculously easy it is to make at home.
I have been told that day old rice or leftover white rice is the best to use, but I’m not sure why. Perhaps it has had the opportunity to harden a touch and won’t mush as you cook it again.
The ingredients, more or less
• 3 tbs sesame oil OR dump some olive oil in the pan and about one tablespoon of sesame seeds
• 1 large onion, chopped or diced
• 1 TBSP minced garlic
• 3 carrots, peeled and grated
• 1 large green pepper, chopped
• 2 eggs, slightly beaten
• 3 cups cooked white rice (day old or leftover rice)
• 1/4 cup soy sauce
-Saute sesame seeds and garlic in oil in a large wok or large bottom soup pot.
-Add the onions, green pepper and carrots. Add any veggie you prefer really. Most people do the frozen veggie mix of peas and carrots.
-Move all the veggies to the edge of the pan (make a hole) and scramble the eggs in the middle. When they are fully cooked, mix everything around.
– Lastly add the rice and soysauce. I added less than the 1/4 cup the recipe called for and I thought it was perfect. Just remember that is is easy to add a bit more soysauce than add a cup more of cooked rice.
-I added a tablespoon or two and mixed it all around to see if I needed more soysauce or not. Since everything is cooked, go ahead and taste it as you go to make sure it is the way you like it.