Fried Rice

Penzey's Recipe Mom has used this recipe with peas and shrimp, very tasty.

Photo by Constance F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tsp sesame oil, divided

  • 4

    cups cold cooked medium grain rice (do not use instant rice)

  • 1/2

    lb medium raw shrimp, or cubed tofu, leftover cooked chicken or pork

  • 2

    eggs, lightly beaten

  • 1/4

    tsp ground white pepper

  • 1/4

    cup minced red onion, or 2 green onions, finely chopped

  • 1/4-1/2

    tsp minced garlic

  • 2

    cups pea pods or snap peas, or peas, cutting the pods in half if large

  • 3-6

    TIEN TSIN CHILI Peppers, optional

  • 2-3

    tbsp soy sauce

  • Dash hot sauce, as desired

Directions

In a heavy-bottomed fry pan or wok, heat 1 tbsp of the sesame oil over medium-high heat. While the oil is heating, remove the rice from the fridge and break up any clumps. Lightly whisk the eggs. Drizzle the eggs into the pan and sprinkle with the white pepper, stirring frequently with a wooden spoon or spatula until the egg is scrambled and broken up. Raise the heat a bit and push the egg to the side. Add the remaining tbsp of sesame oil along with onion and garlic, stir, then add shrimp/tofu/chicken/pork and cook 1-2 minutes, stirring often. Ad the peas and peppers if using, and cook another minute. Add rice and mix everything together, stirring until rice is hot--about 4 minutes. Sprinkle with soy sauce as you cook, add a few shakes of hot sauce at this point too, as desired. Serve hot or room temperature. Do not eat the TIEN TSIN PEPPERS; remover and discard while eating.

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