Monday, November 18, 2013

Quick Fried Rice

Who doesn't say "fried rice" when give the option? So much flavor and happiness. This was the bain of my existence until recently. After years of trying every variety of rice combined with every possible ingredient to get the right combo to make the perfect fried rice, I finally landed on a quick and easy combo that even the hubs was high-fiving me for (He has watched me slave and sulk for years trying to get this right). His exact words were "Whoa, I think you nailed it this time ::high five::" He didn't mention seeing the fireworks that went off as the marching band and baton twirlers danced through my kitchen in celebration, but I'm sure he noticed them too. You are 10 minutes from bliss....

1 1/2 cups white minute rice
2 cups water
1/4 cup fresh diced onion
1/4 cup frozen peas
1/4 cup diced carrots
2 Tbsp pecan oil (or vegetable oil), divided
1/2 Tbsp sesame oil
1 Tbsp butter or margarine
1 Tbsp low sodium soy sauce
2 eggs
salt and ground black pepper

In a large skillet, over medium heat, combine the rice and water. Once the water is absorbed, add the pecan oil, sesame oil, onions and carrots. Toss for 3-4 minutes. Add salt, pepper, soy sauce and butter; Mix well. Push all of the rice to one side of the skillet. Crack the eggs and place them in the empty side of the skillet. Break the yolk and allow the eggs to cook about half-way before chopping and turning over to finish cooking. Once the egg is done, mix it into the rice. Toss rice for 2-3 more minutes. Add more salt and pepper to taste. Serve immediately. 

Note** If you want to serve it in a mound like they do at some of the Japanese steakhouses (like the image above), just pack the rice into a small prep bowl or side dish bowl and lay the plate on top. Hold the bowl and plate tightly in place and flip over, laying the plate on a flat surface. Wiggle the bowl gently and carefully lift the bowl away leaving a perfect mound of Fried Rice. This side-dish pairs perfectly with my Broiled Hoisin Salmon from last week.

Enjoy! XOXO~

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