Fried Rice

Even though I grew up in a Vietnamese family, we didn’t eat fried rice often. We ate steamed rice with every meal paired with whatever my mom cooked that day. When my mom made fried rice, it was a special treat. During Christmas time ham and pineapple fried rice was a tradition. Other times, she would add cured sausage aka Lạp Xưởng and shrimp. It took me awhile to figure out how to make fried rice without it clumping together or sticking to the pan (we’ve all been there eep!) So I’m going to share a basic fried rice recipe that can easily be altered so you can add whatever extra ingredients you like. By the way, pineapple and ham fried rice is crazy good if you ever want to try that out. Let’s make fried rice!

Add rice, 1/4 teaspoon salt, water/broth to a medium pot and bring to a boil then reduce and cover with lid and cook on the lowest setting for 20 minutes.Turn off heat, remove lid and allow the rice to cool completely. Once cool, use a fork to fluff the rice breaking it up without mashing the rice. Then cover the rice and refrigerate overnight. This process is important because it dries up the starch so when you’re ready to use it, it won’t stick to the pan. Now, using clean hands, break up the cold rice to ensure that no kernels are clumped together. Your rice should look like the photo below.

IMG_1154In a non-stick pan or wok, heat up oil on medium high heat. Fry onions and carrots until softened.

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Add in beaten eggs. Break the egg up and mix in with onion and carrots. (If you plan to add in raw meat, this is the time to do it) just ensure to cook it all the way before moving to the next step.

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Add in rice, peas, garlic, and 1/2 teaspoon salt and stir until mixed well. Turn up the heat very high and stir for 2 minutes before turning heat off.  Serve with fresh cracked black pepper.

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Hey congrats! You just made your own homemade fried rice! Rock on with your bad self!

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Recipe yields 4 servings of fried rice

Ingredients

  • 1 cup of long grain white rice
  • 2 cups of water or chicken broth
  • 1/4 teaspoon salt + 1/2 teaspoon salt
  • 1/4 cup of diced carrots
  • 1/4 cup of peas
  • 1/2 cup of diced onion
  • 4 eggs beaten
  • 1 tablespoon of vegetable/canola oil
  • 1/2 teaspoon garlic powder
  • fresh cracked black pepper
  1. Add rice, 1/4 teaspoon salt, water/broth to a medium pot and bring to a boil then reduce and cover with lid and cook on the lowest setting for 20 minutes.
  2. Turn off heat, remove lid and allow the rice to cool completely. Once cool, use a fork to fluff the rice. Breaking it up without mushing the rice. Then cover the rice and refrigerate overnight.
  3. Now, using clean hands, break up the cold rice to ensure that no kernels are clumped together. Set aside.
  4. In a non-stick pan or wok, heat up oil on medium high heat. Fry onions and carrots until softened and add in beaten eggs. Break the egg up and mix with onions and carrots. (If you plan to add in raw meat, this is the time to do it) just ensure to cook it all the way before moving to the next step.
  5. Add in rice, peas, garlic, and 1/2 teaspoon salt and stir until mixed well. Turn up the heat very high and stir for 2 minutes before turning heat off. Serve with fresh cracked black pepper.
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