[lilchoconut]

So I wrote up the recipe for the fried rice I always make for myself and others, since I simply love fried rice. Though I’m always told “that’s so Chinese” every time I say I made it… go figure… ^^’ (BTW, be wary of the sodium content in soy sauce)

Made through experimentation, based off of the fried rice my mom always made me.



Approx. Cook time: 30 minutes.
Serving size: about one; or two if you’re a small-eater like me.

Ingredients:
- 1-1.5 cup frozen vegetables (mixed bag, or corn and green peas work best)
- 1 cup of white rice (uncooked)
- 2 large eggs
- 1/2 cup of shrimp (or other meat: chicken, pork, beef)
- 2 tbsp soy sauce
- 1 tbsp canola oil (or substitute)
- salt and pepper, to your discretion

[*all are approximate amounts]

Directions:
A. Cook rice…
1) …with rice cooker… or other methods which I do not know of ^^’

[*It’s a little weird, but fried rice is best with leftover rice from the day before; IMO]

B: Preparing the meat (or meat alternative)
1) Cut up the meat into little bits… however big you want it; I usually cut up to about 1/2 inch cubes.
2) Lightly marinate to taste, optional

[**You can mix meats if you want too; more variety = more nutrients]

C. Cooking the veggies:
1) Rinse the frozen vegetables under cool-warm water
2) Place in a pot with enough water to submerge, add salt and bring to a boil and simmer for about 4-5 minutes. (or cook as indicated on package)
3) Strain when done; rinse under cold water optional

[***I usually cook it until I can smell the green peas; my weird method, but ya, that’s how I tell that it’s done]

D. Frying
1) Heat up a frying pan (on high) while cooking vegetables
2) Add a tbsp of oil, and spread evenly
3) Add meat bring heat down to medium/medium-high and fry until half-cooked
4) While meat is frying, lightly scramble the eggs, then add.
4) Season with salt and pepper, and cook until eggs are about half-cooked.
5) Add in cooked vegetables, and stir evenly
6) Add in rice at approximately the same time, and stir evenly
7) Add soy sauce, to your discretion. (once again, beware the sodium)
8) Mix well
9) Fry to desired moistness; the longer you fry, the dryer it is. (I usually fry another 3-5 minutes after adding soy sauce)
10) Turn off stove, and serve.



And that’s it! It’s easier than it looks.

During exam times, I usually fry a good 4-5 servings and put it in the fridge to microwave later; my staple food.

WARNING: soy sauce is HIGH in sodium <3
Sorry, I can’t stress this enough, since I love soy sauce and and and… I really want to put more in, but shouldn’t. ^^’

Anyways, Enjoy!

[jhan523]

Yeah, fried rice is better with left-over rice. I think it's because the rice is dryer...

[temara.brown]

Thanks for posting!! I'm totally going to try this... with tofu of course!