Wednesday, November 30, 2011
Vegetable Fried Rice
I'm not going to lie, I hate fried rice. Whenever we order Chinese, I get white rice or rice noodles. If I don't have a choice, I'll give my portion of fried rice to my husband. I don't know what it is about the fried version, but I just can't stand the taste. It seems like it's almost burnt with a weird flavor that I can't even describe.
Well, I decided to try my hand at a homemade version one day just for kicks. I don't know what even sparked the idea but, why not have a go at it, right? Maybe since I hate the restaurant rice, I'd like my own...
My husband, who absolutely loves the rice from the take out places, was at work so I just had myself and my son as judges. He'll pretty much eat any rice so it came down to what I thought of the finished product. I raided the fridge to see what kind of veggies I had and got to work. When all was said and done, I tasted the rice and fell in love with it. It was fresh tasting and had a lightness that the restaurant versions don't even come close to having. I might try it with some chicken or pork at some point, but until then, this is definitely what I'm making with my next Chinese meal.
Vegetable Fried Rice
4 cups white rice, cooked and cooled
2 green onions, white and green parts separated and finely chopped
1/4 c diced water chestnuts
1 tsp oyster sauce
1 tsp soy sauce
1 large (or 2 small) garlic cloves
1 c frozen vegetable mix (peas, carrots, corn, etc.)
2 TB oil
1 TB butter
salt and pepper
1. In non-stick skillet or wok, cook white parts of onion in 1 TB oil until almost soft.
2. Add garlic and cook for about another 30 seconds. Be careful not to burn it.
3. Add frozen veggies and water chestnuts to the pan and cook until thawed but still crisp. Stir frequently.
4. Remove veggie mix from the pan and set aside.
5. Melt butter in pan and scramble eggs until almost done but still moist.
6. Remove eggs from the pan and add to veggies. Break up eggs into small pieces.
7. Add remaining 1 TB oil into pan. When heated, add rice.
8. Stir-fry rice until hot, breaking up large pieces as you go.
9. Add soy sauce and oyster sauce to rice, stirring well for a few minutes.
10. Add veggies, egg, and remaining green onion to pan and mix well.
11. Season with salt and pepper to taste.