If you do stuff, stuff gets done.......

If you do stuff, stuff gets done.......

Sunday, February 28, 2021

February 28- fried rice

Last day of February 

How I make fried rice 

In a big nonstick pan or wok, Sauté a large chopped onion in just enough oil (maybe 2 teaspoons or 1 tablespoon)  to keep it from sticking and burning.  
Then add about 4 cups of cooked rice - I use cold leftover rice and I always use parboiled or converted white rice (like Uncle Ben’s) that was cooked in a rice cooker.  
I add about 1/3 cup or more water with the rice,  cook it on high, stir often until it’s heated through.  
Then I add low sodium soy sauce until the rice looks the right color (or to taste)  Ive never measured the soy sauce, I’m guessing 3 tablespoons or so. 
Now, add heated up vegetables -this time I used 2 cups of frozen corn and 2 cups of frozen peas and carrots that have been heated in the microwave. 
The meat was about 1 cup off finely diced leftover roast beef.  
Now stir and heat it all together.  
I add black pepper and don’t usually add salt as even low sodium soy sauce has plenty of salt flavor.  

I never add eggs like traditional fried rice. 
Sometimes I sauté diced carrots and celery with the onion. 
Sometimes I sauté diced bacon and use a bit of the bacon drippings to sauté the vegetables and then use the bacon as the meat.  
Sometimes I don’t put any meat in it and sometimes I use leftover chicken.  Roast beef is my favorite way.  
If you’re not using a lot of oil like restaurant fried rice,  your cold rice needs to not be sticky and clumpy.  That’s why I like converted/parboiled rice as the grains don’t stick together.  

I’ve been making fried rice like this for years.   
And it’s just as good leftover as it was the first time.  



Terri said...

I love fried rice and make it often, though I do add eggs to mine. Yours looks great!

Cheryl Kimbley said...

You make fried rice like I do - whatever I have or want in it! That makes it the best.

Lori said...

Looks so good. I make mine the same way except I use chicken, beef or veggie stock instead of water.

Anne in the kitchen said...

I don't make it often because I really do not ike eggs.Bookmarking this1 I am going to try it your way

Out My window said...

Yum I love fried rice.

lejmom said...

Love the tutorial on fried rice---I love the stuff; just have to be careful, as rice spikes my blood sugar something awful.

Interestingly, I don't remember my mom ever cooking rice---except for a wild rice and mushroom dish. We were potato people :)

Euzinha said...

I always add eggs to mine, but that looks delicious, even without the eggs!

bunw1125@gmail.com said...

hope you and your family are ok. crazy weather...
Barb in PA

❤️ Rhonda ❤️