The Secret to the BEST Fried Rice

June 16, 2016

Easy Fried Rice

On Sundays, Mondays, and Tuesdays, I have the best of intentions. I look at Sunday newspaper ads, create a meal plan based on what’s on sale, go shopping, and pretty well stick to the meals I prepped during those days. Heck, I even do the dishes after dinner! Then Wednesday starts to get a little lazier, maybe the dishes are left in the sink or some of the ingredients don’t make it in the dish. Then Thursday and Friday give way to my inner couch potato, my spirit animal sloth, my binge-watch-a-show-I’ve-seen-a-thousand-times self. On those days, I make fried rice.

Fried rice is a regular dish in our house because it’s versatile, I almost always have the basic ingredients, and it’s lazy. Seriously, I could probably teach my dog to make it but he’s not allowed in the kitchen. Despite it’s simplicity, I use a few key tips to make sure my fried rice tastes like it came from a Chinese restaurant.

1). Use more than just water to cook the rice. We add a chicken bouillon cube and a teaspoon of soy sauce.

2). Make the rice ahead of time and let it sit in the fridge for a few to several hours. Or better yet, use leftover rice!

3). Use a wok or a really large pan.

Ultimately, you should customize your fried rice dish to your personal tastes but here’s how I make one of my favorite, lazy comfort foods.

Fried Rice

The Secret to the BEST Fried Rice

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients

  • 2 cups brown basmati rice
  • 4 cups water
  • 1 chicken bouillon cube
  • 2 teaspoons soy sauce (divided)
  • 2 large carrots
  • 1-2 tablespoon sesame oil
  • 3/4 cup frozen green peas
  • 3 eggs
  • 1 teaspoon teriyaki sauce
  • Salt and pepper

Instructions

  1. In a rice cooker or in covered pot on the stove, combine 2 cups brown basmati rice, 4 cups water, 1 chicken bouillon cube, and 1 teaspoon of soy sauce. Simmer until rice is thoroughly cooked, fluff with fork, and place in covered bowl in the fridge.
  2. Peel and dice two carrots and saute in sesame oil in a large pan or wok on medium heat. After four minutes, add peas, 1 teaspoon of soy sauce, 1 teaspoon teriyaki sauce, and a pinch of salt and pepper. Push to side of pan.
  3. In the same pan, crack three eggs into the middle and scramble then push veggies back in and mix.
  4. Pour rice over mixture, add another drizzle of sesame oil and begin to stir until thoroughly mixed. Taste and add more sauce or spices if needed. Top with green onions.
  5. Optional: Add other veggies if you'd like, we like to add zucchini. If adding chicken, cook the chicken in the pan first, then the veggies, eggs and rice.
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