Ingredients:
- 1.5 cups of parboiled rice
- 1.5 cups frozen edamame OR frozen peas, whichever you prefer
- 4-6 carrots, peeled and sliced
- 1/2 sweet yellow onion, chopped
- 2 eggs
- 2 cloves of garlic, minced or pressed
- 3-5 green onions, chopped (some people like more or less)
- 3/4 to 1 lb raw meat of your choice (shrimp, sliced pork, chicken breast, chicken thighs)
- soy sauce to taste
- 1 Tbl rice wine vinegar
- sesame oil for frying
- optional: red or yellow bell pepper, chopped
Directions:
- I found that the trick to making great fried rice begins with COLD rice. Make a batch of my Perfect Rice beforehand, and chill in the fridge. You can make the rice the night before if you want. Use 1.5 cups of rice and 3 cups of water, following all other directions in the Perfect Rice recipe. Add the frozen edamame or peas to the rice while it's cooking.
- Use any meat you like - shrimp, chicken, beef, no meat, whatever! I used a package of chicken thighs because they're cheap and they have more flavor than chicken breast. Cut up into small pieces.
- Place the onion, meat, and bell pepper (if using) in the pan, adding enough sesame oil to saute until the meat is cooked.
- Add the carrots, garlic, green onions, and the cold rice/edamame mixture to the pan. Add 2 Tbl sesame oil also.
- Mix everything well, add the rice wine vinegar and soy sauce to taste and let this cook on medium heat for 5-10 minutes until it starts to brown on the bottom. Patience is another trick to great fried rice. Take a peek to see if it's golden brown; if not, let it cook some more.
- Keep stirring and browning until it is cooked thoroughly. Push the rice to one side of the pan and use this bare space to scramble the 2 eggs.
- Fold the scrambled eggs into the rice and serve! Makes about 6 servings.
