Easy Fried Rice

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Everyone in my family enjoys Chinese food but we don't like the headache and puffy hands and face that often come later from the high MSG content in most restaurant Chinese food. I've learned to make dumplings or wontons, spring rolls and now the best fried rice. I especially like to have our Chinese 'make~in' around Chinese New Year {which is January 23 this year}, complete with chopsticks and tea and a bright red table covering.

Why red?  The holiday has its roots in a myth that a monster, Nian, would come on the eve of the new year and eat animals and even children.  To keep him appeased, villagers would set out food on their doorposts.  Once someone noticed a child wearing red running toward the monster, and it was terrified and ran off.  It was decided that red would scare Nian away.  Today children receive red envelopes filled with money as gifts on the Chinese New Year.



So what about the food?  Often the feasts in China include chicken and fish, dumplings and mandarin oranges as well as some sweets like Chinese rice pudding.  We just enjoy a festive occasion therefore we eat  some of our favorite, very Americanized Chinese dishes, like fried rice.

Tips and Tricks for No Fail Fried Rice~
*The key to fried rice is using cold, day old rice.  Make your rice at least one day ahead and use it to make this no fail recipe.
*Use sesame oil, not vegetable or canola or another.  The only seasoning you need for this recipe comes from the sesame oil and the soy sauce.  And they are the only seasoning you need.
*I prefer white rice in this dish.  Before I actually made fried, I thought the brown color came from brown rice.  After making it I learned the color is from the soy sauce.
*This is wonderful even after it has been made and sits in the fridge for a day or two.  My children love it when I make extra so they can pack it for their lunches.
*Easily add pork, beef or chicken to the dish by sauteing the meat in sesame oil first, then add veggies with a bit more sesame oil.  Follow remainder of recipe as written.


Easy Fried Rice
2 tbsp sesame oil
2 c frozen mixed veggies
1/2 c chopped yellow onion
2 eggs, slightly beaten
3 c cold, cooked rice {recommend white}
1/3-1/2  c soy sauce {recommend low-sodium}
1/4 c sliced green onions

Heat sesame oil in large skillet or wok over medium~high heat.  Add veggies and onions and cook until onions are slightly tender.  Move veggies to sides of pan, making a circle in which to place eggs.  Lower heat to medium and add eggs; scramble in middle to slightly cook then mix with veggies.  Add cold rice and soy sauce {just 1/3 cup, use 1/2 cup if you like the salty taste to come through more}; increase heat to high and stir fry to heat through.  Garnish with green onion slices before serving.


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2 comments:

  1. I love fried rice, and make it often. However, my rice tends to be sticky, and now, thanks to you, I'll bet that if I use the day old rice, it will come out great. Your recipe sounds delicious.

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    Replies
    1. The first three times I made fried rice, it was a mess! I had heard that cold rice was key. So I made rice and let it get cold in the refrigerator for a few hours and it still was messy. So I decided to make the rice the night before and it worked! Hope you do try it again.

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Catching my breath. Be back ASAP.