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 cooked, 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 3 Tbsp vegetable oil over medium high heat.
  2. Add the 1/3 cup onion and saute for two minutes.
  3. Add the 1/2 cup carrot and saute for three minutes.
  4. Add the 3 cups rice and continue to stir. Cook the rice for about three minutes. 
  5. Add the 3 Tbsp 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 2 eggs and stir constantly until lightly scrambled.
  8. Stir the rice into the egg to distribute the egg throughout the rice.
  9. Add the 3 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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