On “buffet of grains” day I always have one kitchen whip up about 9 cups of white rice. Since buffet of grains is always on a block (Wednesday or Thursday), we ALWAYS make this fried rice on Friday of the week!
Reason being, to make fried rice you need cooked rice (preferably day old). This is a GREAT way to use those cartons of white rice you get with your Asian take out food (there always seems to be at least three left over, for whatever reason).
This is SO simple and delish, every single kitchen in first pd. did a flawless job. It’s also REALLY quick. We have 40 min. classes and I talked for at least the first 10. We then had about 7 minutes of sitting around time after they’d all cooked, eaten and cleaned up!
Fried rice- Serves about 4 smallish side dish servings, or two main course.
2 tbsp. oil
2 tbsp. minced onion
2 eggs, lightly beaten
1 ½ c. cooked rice
¼ tsp. salt
1/3 c. ham, diced *
¼ c. peas, frozen
1 ½ tbsp. soy sauce
*I bought cheap ham (budget conscious). This would be great with ham that you cut from the bone, or if you wanted to go the cheaper route I’ll tell you I really think it didn’t make too big of a difference once it was all diced up. It was great!
1. Heat oil in heavy skillet.
2. Add onion and saute lightly until softened.
3. Stir in two beaten eggs. Scramble the eggs into small pieces.
4. Add rice, salt, ham and peas. Stir constantly for 8 to 10 minutes until the ingredients are well blended and heated.
5. Sprinkle with soy sauce.
Easy to swap in veggies of your choice, as well as meat of your choice. You could leave or sub the ham but add cooked, chopped chicken, pork, or shrimp (or all three!)
What I love about this recipe is you see that there isn’t actually a lot of “frying” going on. The color comes more from the soy sauce than any deep frying. Use brown rice and low sodium Tamari sauce and it’s actually quite a healthy dish! Enjoy!