Sunday, December 5, 2010

Fried Rice

I've spent a good portion of today studying.  Making fried rice is like 30x more exciting than reviewing what makes an activity abnormally dangerous or when you are legally obligated to rescue someone (answer to the second, NEVER(!!)...well, there are a couple of exceptions, but still, crazy, right?).

(note the butternut squash, which will be featured later...)
This dish is fun to eat and fun to make.  I barely used any oil, but it's called fried rice because you mix oil and rice in pan.  The rice is best cold when you cook this, so the grains won't stick together.

Enjoy...and don't forget your chopsticks!

Fried Rice
(via Epicurious)
Makes 4 servings
3 tablespoons canola oil
2 eggs, beaten
1 bunch scallions, roughly chopped
1 cup leftover pork, chicken, or beef, diced
1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
4 cups cold cooked white or brown rice
4 tablespoons soy sauce
Salt and pepper to taste
Make it!
1. In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.

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