~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, September 30, 2008

Fried Rice

Fried Rice...an easy way to do it at home and still get the restaurant quality or even better! I finally found a way to get the rice from not sticking and clumping together which makes for a better fried rice recipe. The trick is to start with cold rice....or day old rice. This way the rice has less moisture and can be fluffier in the final product when combined with the other ingredients. I like to use basmati rice as it is not as starchy as the other rice. You may use any long grain rice though.
You can add really any leftover meat you prefer (or omit)... like diced shrimp, diced pork or diced ham. Vegetables you can use to your liking. Some examples can be...diced carrot, diced celery, diced shitake mushrooms and a handful of peas. Or, you can stick to a classic fried rice recipe that includes peas, carrots, green onion and egg. Well, I will show you how I did mine. Hope you enjoy ...

Ingredients for rice:
  • 2 cups long grain*
  • 3 3/4 cup water*
  • salt to taste
  • * rice cooker cup measurement

Fried rice ingredients:
  • 2 eggs
  • 1 TBS finely chopped garlic
  • 1 tsp finely grated/chopped ginger
  • 1/3-1/2 cup diced ham/shrimp/beef
  • 2-3 TBS olive oil
  • 1 carrot diced
  • 1/2 stalk of celery, optional
  • about 4 cups cold rice
  • 2 green onions sliced thinly
  • 1/3 -1/2 cup peas
  • 3-4 TBS Soy sauce
  • 1 tsp sesame oil, or to taste
  • salt to taste

1. In a rice cooker cook 2 cups (rice cooker measurement cup) with 3 3/4 cups water (or basically a 1:2 ratio rice to water.... and season with a bit of salt. Cool overnight in refrigerator or do my quick version.
2. Spread rice on a cookie sheet thinly and put in freezer till cold.It may get frozen a bit but as you let it out on the counter it will defrost quickly. Break up any clumps. I usually freeze it as I am working on sauteing the rest of the ingredients.

3. In a skillet scramble 2 eggs. Let set and roll up and slice thinly. Set aside
4. In skillet, heat oil (on medium heat) and add garlic, ginger and ham. Saute for 2-3 minutes.

5. Add diced vegetables and saute for another 2-3 minutes or till soft.

6. Add cold rice and soy sauce, sesame oil, and stir to combine .

7. Stir in peas, egg and green onions. Adjust seasoning and enjoy!

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