Monday, January 27, 2014

Fried Rice

Of all the recipes I have made over the years, there are some recipes I just tend to mess up. It's always the quick dishes I'm trying to make in a hurry like bacon. I don't know how many times I have burnt bacon. I think it's the standing there and being focused on one thing when I have children running around, phones ringing, and other distractions. Well, my husband always request his bacon crispy just not that crispy. I have also attempted to make fried rice several times but I was doing something wrong. So, we tend to go to a local Hibachi table where they prepare the food in front of you. I figured if I went enough times then I would learn the technique. Do you like my reasoning? When I made this recipe, the kids said it tasted just like when we go out to eat. My daughter asked me to make it again tomorrow. I finally made edible fried rice so next will be bacon. 
Fried Rice
3 Tbsp vegetable oil
1/3 cup finely chopped onion
1/2 cup finely chopped carrot
3 cups room temperature Jasmine rice
3 Tbsp Tamari soy sauce
2 eggs, beaten lightly
3 green onions, chopped

Directions:
  1. In a large skillet, heat the vegetable oil over medium high heat.
  2. Add the onion and saute for two minutes.
  3. Add the carrot and saute for three minutes.
  4. Add the rice and continue to stir. Cook the rice for about three minutes. 
  5. Add the soy sauce over the rice and stir. Cook for 1 minute while stirring.
  6. Move the rice and vegetables over to the side. 
  7. Add the egg and stir constantly until lightly scrambled.
  8. Stir the rice into the egg to distribute the egg throughout the rice.
  9. Add the green onions and cook for 1 minute before serving.
Recipe by Jen of Sweet Morris.

One year ago.................................I made Hash Brown Potatoes.
Two years ago...............................I made a Mushroom Burger.
Did you already know....................
-Besides making fried rice on a Japanese Hibachi table, fried rice traditionally is cooked in a wok.
-Chinese fried rice has a thick sauce poured on top.
-Fujian and Hokkien fried rice are two types of Chinese fried rice.

3 comments:

  1. Growing up, there were plenty of opportunities to eat fried rice! (Thanks for taking me down memory lane!) It was the go-to dish for cleaning out the refrigerator of leftovers. We're Chinese but we never made it with the sauce--we only had fried rice with sauce at wedding banquets (and other celebrations). My favorite combo is mixed veggies (frozen mix), scrambled egg, char-siu or Chinese sausage and sliced green onions.

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  2. I love fried rice so I would have loved eating it more frequently growing up. My sister told me I need to make char-sui for the steamed buns then I will add some next time I make fried rice. Thank you for the suggestion. I hope you have a wonderful Chinese New Year!

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    1. Thank you for your well wishes! I hope to see the steamed buns on your blog soon. Making steamed buns isn't a territory I've explored yet--that was something we always bought from dim sum restaurants, and many of them sold char-siu and Peking ducks already prepared, much like how we can purchase rotisserie chickens from supermarkets.

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