I had no idea what to cook for dinner, but was starving, so when I came across this recipe, I was so excited! I adapted it to what I actually had in the freezer and pantry, so feel free to do the same! Brown rice and less soy sauce makes this a little healthier. My husband and I both loved this Fried Rice, and I can see it being a staple in our home!
Hope you enjoy!
**For extra flavor, don’t forget to add butter and salt to the rice as it cooks!**
- 3⁄4 cup finely chopped onion
- 2 1⁄2tablespoons olive oil
- 1 egg, lightly beaten (or more eggs if you like)
- 3 drops soy sauce
- 3 drops sesame oil
- 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
- 1⁄2 cup finely chopped carrot (very small)
- 1⁄2 cup frozen peas, thawed
- (I use 2 cups of a precut, frozen mixture of peas, carrots, green beans, lima beans and corn instead of the carrot and peas.)
- 4 cups cold cooked rice, grains separated (preferably medium grain)
- 4 green onions, chopped (optional cause I never have them!)
- 2 tablespoons light soy sauce (add more if you like… I add a lot more! hehe)
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. (I use uncooked and frozen veggies, so this takes longer.)
- Add rice, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.