Main Course: The BEST Fried Rice
- 4 eggs
- 1 teaspoon soy sauce, preferably low sodium(salt)
- Optional: ¼ teaspoon sesame oil or toasted sesame seeds
- 1 cup leftover cooked meat or seafood like chicken, fish, pork cut into bite-size pieces
- 3 cups cooked cold leftover rice
- 1½ teaspoon garlic powder
- ½ teaspoon each salt and pepper
- 2 tablespoons vegetable oil (3 tablespoons if using lean meat)
- 1 cup frozen peas, thawed and drained well
- 3 green onions, thinly sliced
Directions for Preparation
- Scramble the eggs with soy sauce and optional sesame. Heat 1 teaspoon of the oil in a pan on medium heat. Pour the beaten eggs into the warm pan. Stir gently until cooked. Using the spatula, break into small pieces. Set aside.
- In a medium bowl, stir the garlic powder, salt, and pepper into the cold rice.
- Warm a cast-iron skillet, wok or stainless-steel frying pan until hot. Toss the cooked meat into the hot pan stirring quickly until heated through. Set aside.
- In the same pan, add the rest of the oil. As soon as it sizzles add the seasoned rice. Cook for about 5-8 minutes stirring a few times. Do not stir often. You want a crunchy crust to form.
- Add the thawed frozen peas. Cook until heated through.
- Add the eggs and meat back into the pan along with the green onion. Combine and serve.
For a salty, sweet fried rice: Drain 1 can (540 mL) pineapple tidbits. Scatter the tidbits on a cookie sheet lined with foil. Bake at 350°F for about an hour or until golden brown. Toss in at step #6.