Fried Rice

Fried rice became a staple of my diet during my senior year of college. It’s easy and you can put whatever you want in it. At the minimum, all you really need is rice and soy sauce… of course that’d be a really boring plate of fried rice. When I was younger and incredibly picky about food (I still am, but much less so now), my mom used to make me fried rice with just corn (from now on we’re just going to assume that there’s rice and soy sauce).

At the core, I would say you at least need, eggs and peas. I usually like to also add carrots, corn and some form of meat. Normally that means chicken, but occasionally I’ll use other things like bacon (pictured above) or spam (I’m not a huge fan of spam… meat in a can? No thanks. But other people like it).

So over the last year, I’ve been perfecting my fried rice technique, and during senior week I got a review of “better than anything I’ve ever had at Sushi Thai” (the Asian place near campus) from a friend. Woohoo!

Anyway, here’s what I’ve got.

Ingredients
2 cups (uncooked) rice, cooked and cooled down
5 eggs
4-5 oz frozen peas
2 carrots, diced
8 oz corn
1/2 sweet onion, diced
soy sauce
vegetable oil
salt

if using chicken:
1 chicken breast, sliced thinly
garlic and/or onion powder
cornstarch
JES Yakitori sauce

if using bacon:
6-7 sliced bacon, cut into small pieces

Preparation
If using chicken:
Marinate chicken with vegetable oil, soy sauce, garlic powder (and/or onion powder), salt, and cornstarch. (See this post for *slightly* better instructions).

If using bacon:
Fry bacon in a frying pan. When crispy, remove bacon with a slotted spoon onto a paper towel. Leave bacon grease in the pan.

Saute onions either using vegetable oil or bacon grease. When onions begin to turn translucent, add peas, carrots and a pinch of salt. Cook until vegetables are of desired tenderness. Add rice and mix in the pan. Pour soy sauce in and mix, adding more soy sauce until the rice is a light brown or until the rice reaches your desired saltiness.

If using bacon:
Mix in bacon, then remove from heat and set aside.

Beat the eggs in a bowl and add a little salt and soy sauce. Scramble the eggs in the frying pan. Add eggs to the rice and mix.

If using chicken:
Coat pan with vegetable oil and heat. Add chicken in a single layer in the bottom of the pan and allow to brown until the side facing upward begins to change color. Turn and cook the other side, then add enough Yakitori sauce to cover the chicken and stir. Remove from heat and toss chicken with the rice.

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