Fried Rice

Yesterday at the store, a bottle of Soy Sauce became my muse.

When I shared my idea with my husband, he promptly replied, “DALE!” (Do it.) I took out my faithful Blackberry, searched and decided on Fried Rice.

I was a bit scared. To be perfectly honest…I’m always messing up my rice. I measure it the way my step-mother & father taught me, But somewhere along the way…DISASTER! Although, It’s gotten MUCH better throughout the years. Dare I say, Edible?!

As soon as I got home, I notice we didn’t have any leftover rice. So made some and placed the pot in the fridge until later.

Originally, I was going to add chicken, But noticed that someone left their steak from the night before untouched and I wasn’t about to throw that out. So it was used as well. 


Oil, as needed
2 cups cooked, cubed or shredded meat (I used ham, shrimp & steak)
1 onion, diced
Salt and pepper
3 cloves garlic, grated
1 teaspoon fresh ginger, peeled and grated
6 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen peas, carrots
1/2 cup of Water
1/2 cup of Soy sauce
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white.


Heat a large heavy-bottomed nonstick skillet over high heat. When hot add some oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Add the Shrimp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly, add some of the scallion green and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. In a large cup, Mix the water and soy. Season with Water/Soy sauce mixture and stir-fry the rice to coat evenly with oil.

Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the rest of the scallion greens. Stir all the ingredients together with the rice, taste and adjust the seasoning with soy sauce, if necessary.



2 Comments (+add yours?)

  1. abbyrex2323
    Mar 05, 2011 @ 19:53:58

    That looks great. I love mine with tooons of egg. I have been substituting quinoa for the rice lately and still really like it.


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