The recent pandemic changed the way we eat. Take out for some became their “new normal” while for others it became a guilty pleasure. However, I found more people were reluctant to leave their homes and opted to cook at home. Many of you have asked if it was possible to make some popular take out items at home with ingredients you likely already have on hand. I have an answer!
Make no mistake: some types of food, like Chinese, are better when they are made by chefs or people who are very familiar with the ingredients and use their own culture and influence to create different flavors. Chinese food is still something I prefer to get from a restaurant but I think I come pretty close to restaurant quality with this recipe. If making Chinese, or Asian- inspired, food at home is new to you, this is the recipe to try.
This recipe is so easy because it takes no time, uses 1 skillet, makes several servings, pairs with anything, and is made with ingredients you likely have at home. The key to this recipe is to use either leftover white rice from the refrigerator or to make the rice in advance and let it totally cool and chill for a few hours prior to using. The colder, and drier, the rice, the better. It may seem odd, but a few tablespoons of butter used during cooking work best and adds great flavor instead of just using oil. To keep the sodium low I use low (or no) sodium soy sauce and you can control how much you use depending on your taste. If you have leftover vegetables or meat feel free to add them in and create you own unique dish.
EASY FRIED RICE
2 tablespoons butter (or olive oil)
2 eggs, whisked
2 medium carrots, peeled and diced
1 small onion, diced
1/2 cup frozen peas
2 cloves garlic, minced
Salt & Pepper to taste
3 cups cooked and chilled white rice
3-4 tablespoons low sodium soy sauce
1 teaspoon sesame oil
2 green onions, thin sliced, for garnish
- In a large skillet over medium high heat, melt 1/2 tablespoon of butter. Add the eggs and cook until scrambled. Remove from skillet and keep warm
- Add 1/2 tablespoon butter, vegetables, salt & pepper and saute over medium heat until soft.
- Increase the heat to medium high. Add the last 1 tablespoon butter, rice and soy sauce until combined. Fry the rice 2 to 3 minutes. Let the rice stick to the bottom of the skillet to brown; scrape up the fried pieces and keep frying until the rice is browned to your liking
- Add in the eggs. Stir to combine and heat through
- Serve the fried rice in a bowl or as a side dish. Garnish with green onion.