The gift of hospitality sometimes comes with food.
This was tasty! I found a recipe on Food Network and adjusted it. For one thing, it didn’t have any soy sauce in it. (The horrors!) And for another, I had a different set of potential ingredients.
Very Inauthentic but QUITE Delicious Fried Rice
Equipment you will need:
a large skillet or wok
wooden spoons or spatulas
1. Prep all of the veggies in advance and have them in separate bowls.
2. Heat the wok on high heat with 1 tablespoon of oil. Add the meat and cook, stirring frequently and browning the rice. Add the onions, garlic and ginger. Stir until the onions are cooked. Add the vegetables and cook until the veggies are hot but still crisp. Transfer into a large bowl.
3. Reheat the wok and add 1-2 tablespoons of oil. Cook the eggs and stir constantly until they are cooked through but not dried out. Transfer to the large bowl and break egg up into small pieces with a spoon. Scrape out the wok pretty thoroughly (get all those yummy bits you don’t want carbonized.)
4. Reheat the wok and add about 2 tablespoons of oil. Add the cooked rice. Make sure you remove any big clumps of rice. Pour soy sauce over rice and sprinkle with 5 spice (to taste). Stir to coat the rice with oil. Turn burner to medium and cover. Watch carefully. When rice is starting to get crispy, turn the heat back up and add all of the ingredients back into the wok. Stir-fry to reheat and combine. Serve hot.
1. The 5 spice worked perfectly with the teriyaki marinade, but I might not use it for other meats.
2. The amounts are not exact. If you have more rice, it will work great. Don’t go too far under the recommended rice amount because the veggies add a lot of moisture to the mix and the rice will become soggy.
3. I do not use cooking spray on my wok. It leaves a residue.
4. Leftovers freeze nicely.