Wednesday, July 09, 2008
Easy Fried Rice
For every two servings or one HUGE monster serving =)
In wok or frying pan heat up 1 Tbsp oil
Add your choice of whatever you have on hand- only need a little of each-
baby carrots grated- grated (essential imho for taste and color)
finely chopped chopped cabbage
fresh garlic (it aint the same without!)
Saute till tender.
Add one chicken breast chopped up (optional), pork or tuna drained VERY well and fry for a bit.
Meausure out one cup of refrigerated leftover rice in measuring cup and add to pan. Make sure rice is broken up- that there are no chunks and oil coats all of the rice grains.
Add 1 Tbsp of sesame oil- really makes the dish taste awesome
In your pan, spread the rice over to the sides so there is a only pan in the center. Scramble up one egg in a bowl. Add a little tad of oil if neccesary and cook egg in center well. If you like you can also fry an egg after and place it on top if you like it better. Mix egg in rice.
Heat through. When every thing is heated add 1 Tbsp of soy sauce. I know to some this might seem overkill but I add salt to the dish. Soy sauce is salty but I like the taste of salt in my fried rice too.
Serve with kimchi- yum!
* When you have leftover rice it is best to store it in an airtight container such as a plastic container or a ziploc bag. If air gets in it the rice will turn into rice pellets that will not soften up. I like to make extra rice and chicken breasts and store it in the refrigerator for easy lunches.
I wanted to mention how Koreans make Home Rice (ome rice) pretty much as above. For the egg part they fry egg in a skillet with oil and put the egg lying in a bowl pushed down on the bottom. Then they take the fried rice and pack it in the bowl and flip the bowl over for a very nice presentation. They also use Ketchup swirled on top. Yum.