FRIED RICE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 CUPS OF LEFTOVER COLD RICE (WHITE OR BROWN, DOESN'T MATTER)
LEFTOVER COOKED MEAT (PORK, CHICKEN, BEEF)
1/2 ONION, DICED
1 1/2 CUPS BROCCOLI OR ZUCCHINI, CHOPPED ROUGHLY NOT TO SMALL
1/2 CUP DICED CARROTS
1/2 CUP DICED CELERY
2 CUPS GREEN OR NAPA CABBAGE, CHOPPED ALSO NOT TO SMALL
2 OR 3 SLICES OF BACON, CHOPPED
2 EGGS
SOY SAUCE
TERIYAKI SAUCE (YOSHIDA'S IS GREAT)
SESAME OIL
DICED GREEN ONIONS
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Directions: |
Directions:POUR ABOUT 1/3 CUP OF TERIYAKI SAUCE OVER THE COOKED DICED MEAT AND SET ASIDE. CRACK EGGS IN A BOWL, SCRAMBLE AND SET ASIDE. CHOP VEGETABLES AND BACON. IN LARGE FRYING PAN OR WOK, COOK BACON UNTIL CRISP THEN SET ASIDE ON PAPER TOWELS. IN THE BACON FAT, SAUTE CHOPPED ONIONS UNTIL SLIGHTLY CARAMELIZED. REMOVE TO PAPER TOWEL WITH BACON. POUR EGGS INTO THE SAME PAN, ADDING A BIT OF SESAME OIL IF NEEDED. COOK UNTIL SET, THEN FLIP OVER LIKE AN OMELETTE AND COOK UNTIL DONE. SET ASIDE WITH BACON AND ONIONS. ADD SESAME OIL TO PAN IF NEEDED. ADD CARROTS AND STIR FRY OVER HIGH HEAT FOR APPROX. 2 MINUTES. ADD CHOPPED BROCCOLI AND CELERY AND CONTINUE TO STIR FRY FOR 2-3 MINUTES MORE. ADD SESAME OIL TO THE PAN IF NEEDED AND ADD LEFTOVER RICE, STIRING QUICKLY WHILE ADDING SEVERAL DASHES OF SOY SAUCE. ADD THE LEFTOVER MEAT WITH TERIYAKI SAUCE STIRING CONSTANTLY. WHEN THE RICE AND MEAT ARE WARMED THROUGH, ADD BACON, EGG, CABBAGE AND 1/4-1/3 CUP OF TERIYAKI SAUCE AS NEEDED. WHEN CABBAGE IS SLIGHTLY SOFT BUT NOT WILTED, ADD CHOPPED GREEN ONION. ADJUST SEASONING BY ADDING SOY AND TERIYAKI SAUCE TO YOUR LIKING. SERVE |
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Number Of
Servings: |
Number Of
Servings:LOTS!! |
Preparation
Time: |
Preparation
Time:1 HOUR ++ |
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This recipe for FRIED RICE is from