Minggu, 10 November 2019
I’m eating a bowlful as I write this. It’s awesome. Just make sure you have a large/deep enough pan to allow space for all of the ingredients especially when adding the cabbage. It’s very good. I”ll be making this again real soon.
Ingredient
THE BEST FRIED RICE
My fried rice is so good as a side dish or main dish. As a main dish I cut up cooked pork or chicken seasoned with teriyaki sauce and add to the rice. As a side dish I make chicken, beef kabob, pork chops or Shrimp. If you’re not an oriental food lover I swear you will still love this! It’s also great leftover the next day! As you may have noticed I love 1 pan cooking and this is just another one of my favorites.
First cook some rice. Either white or brown. Set aside for later. You can also use leftover rice from the night before or cook it way ahead. I cook 1 cup of uncooked rice to 2 cups of water for this recipe.
- 1 small onion
- 2 carrots
- 2 celery stalks
- 1 to 2 Tablespoons of sugar, depending on how sweet you like it
- 1 Tablespoon garlic powder
- 1 teaspoons ginger powder
- crushed red peppers
- about 2 tablespoons of soy sauce.
- In a deep saute pan I first cut up about 6 slices of bacon and fry in sesame oil until almost done. I then add the diced onion, carrot and celery. Saute until onions, carrots and celery are well cooked.
- In a small bowl scramble 2 eggs. I push the cooked vegetables to one side of the pan and pour the eggs in and scramble.
- Next add your cooked rice. Mix well. Add the following spices:
- Add a little more if rice seems too dry. Add diced meat or shrimp if making this as a main dish.
- Mix everything well and then add about a cup of frozen peas. 2 cups of shredded cabbage and 2 green onions diced. Cover and steam on low until cabbage and peas are cooked, about 10 minutes. You can keep this on low on your stove until ready to serve.
- I cook this ahead of time and keep on low while I make everything else. This works great if you’re barbecuing or having guests over.
- Enjoy!