BETTER THAN TAKE-OUT FRIED RICE

Like I mentioned above, this rice is soooo easy to make. Heat a large (the biggest you have) skillet over medium-high heat, then add some butter and scramble the eggs. Transfer them to a dish and add the remaining butter to your pan. Cook the Carrots and onion until they’re nice and soft, then add the garlic and cook until fragrant. Next comes the most important part. Turn your heat up (I do almost full heat) and add your COLD rice along with the peas. It will sizzle and brown a bit on the bottom as long as you leave it for a minute or two. I suggest tossing it about 3 times, that way the rice has a chance to get crispy. Add back in the eggs along with some green onion, soy sauce, sesame oil and oyster sauce. Season with salt and pepper and serve piping hot! If you want to transform this side into a main dish, feel free to add some chicken, shrimp or pork. Sometimes we add sprouts or broccoli which helps bulk it up a bit. But it’s fantastic either way.

Our family loves this fried rice and I think yours will too! It’s crisp, flavorful and loaded with veggies and egg- just the way it should be! Once you try this dish, you’ll never want to order takeout again!

Ingredients :

4 c rice, prepared
1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or the same amount of medium-size cooked shrimp.
1 c peas and carrots, frozen
1 white onion, chopped
2 clove garlic, minced
2 eggs
3 Tbsp sesame oil
1/4 c soy sauce

Directions :

1 Prepare rice according to package instructions to yield 4 cups cooked rice.
2 Heat sesame oil in a large skillet over medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
3 Crack eggs into pan and scramble, mixing throughout vegetables.
4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!

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