Vegetable Fried Rice

Guess what I used to make this? Yep. The gift that keeps on giving: my new rice cooker.

Fried rice is pretty easy to make, but one of the ingredients I was instructed to use was difficult to track down: the dark soy sauce. If you live near an Asian grocer, you’ll be fine. You won’t, however, find it at Walmart or Harris Teeter (the two places I checked).

The other key to fried rice is to use one-day-old rice. So, I made a batch, flung it around the kitchen, trying to make as much stick to the kitchen wall as possible, and just left the apartment for a day.

The next day, I opened up the fridge and grabbed my tupperware full of rice (what I actually did with it the day prior), and went from there.

Here’s what you’ll need:

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Eggs, the two soy sauces, green onions, and mixed veggies. First, you scramble two eggs. When they look just about done, you can add the cold rice and veggies. That’ll stop the egg from being cooked to hell. Behold, three photos of what I just described below (pretty nifty):

Once everything is added, use a wooden or plastic spoon to break up the rice and push it around. Once it’s partly broken up, you can add your soy sauces. I used a couple of tablespoons of the light soy sauce and a little bit more of the dark soy sauce. It came out looking like this:

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And that was it. I sliced up some green onions, threw it into a bowl, and wound up with this:

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I ended up topping it all with some sesame oil, which added a ton of flavor. This recipe, by the way, would be just as easy with chicken or shrimp; just fry those up before the eggs. Thanks for checking this out!

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