Fried Rice

By Christopher

by Victoria Granof
user rating
100% would make it again

user rating:
3½ forks
yield: Makes 4 servings
Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.

Ingredients

• • 3 tablespoons canola oil
• • 2 eggs, beaten
• • 1 bunch scallions, roughly chopped
• • 1 cup leftover pork, chicken, or beef, diced
• • 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
• • 4 cups cold cooked white or brown rice
• • 4 tablespoons soy sauce
• • Salt and pepper to taste

Preparation

Step 1

1 In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
or Make a well with the rice in a large wok and add at least three eggs. When the whites are almost set start stirring everything around. It insures there are bits of egg and every thing is going to fry up golden. More green onion at the end for color and a fresh bite.
2 Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3 Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4 In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5 Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes.
6 Season with the salt and pepper and serve, with extra soy sauce on the side.