Ingredients: |
Ingredients: A great way to use up left over rice and can be a meal in itself, depending on what you want to add to it.
4 cups day old cooked Rice ( freshly cooked rice never turns out the same )
When cooking rice, rinsing it first will reduce the starch content and ensure a less sticky rice.
For 4 cups Cooked Rice: 2 cups long grain Rice, rinsed and drained plus 3 1/2 cups Water. Season water with Beef or Chicken Oxo for deeper flavour. Bring to a boil and simmer on low heat, covered for 20 minutes till done. Putting a bit of Butter in cooking rice will prevent it from boiling over.
2/3 cups finely diced Carrots
1/2 cup Frozen Green Peas
1-3 Tbsp Vegetable Oil
2 Eggs
Options: Minced Garlic, Fresh Ginger, Sliced fresh Mushrooms or 1 can Pieces and Stems, Minced white Onion, diced Green Onion, Bean Sprouts.
Can use frozen Mixed Vegetables of your choice, rinsed under cold water and adding at end.
Optional Meats: any left over finely sliced Chicken, Beef or Pork, about 1 cup should do. Less is best if you want a more authentic Fried Rice.
1 tin tiny Shrimp
Seasonings for Fried Rice: 1/4 cup Soya sauce and 1 -2 tsp Sesame Oil
Option: 4 Tbsp Oyster Sauce
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Directions: |
Directions:In small pot, boil Carrots in boiling water 3-5 minutes. Drop Peas into boiling water and drain.
Heat Wok over high heat. Add Oil, then stir in Carrots and Peas and any other vegetables you wish to add. Cook 30 seconds.
Crack in Eggs, stirring quickly to scramble with vegetables.
Stir in cooked Rice and Soya Sauce. And any other liquid seasonings you choose. Toss with Rice to coat. If using left over Meats or frozen Mixed vegetables, add to wok at this time and stir few minutes.
Drizzle with Sesame Oil and toss again. Serve. |
This recipe for Fried Rice Restaurant Style is from