It has been said that fried rice is the ultimate comfort food. I will agree that it’s one of them. I also happen to love pho, sushi, broccoli cheese casserole, and anything to do with potatoes. AND fried rice, which is so versatile, you can use it for just about any meal under the sun.
In my favorite version of fried rice, I have scrambled eggs, chicken or shrimp or pork, carrots, celery, green onions, water chestnuts, bamboo shoots, garlic, cashews, and yellow bell peppers. I usually do this with leftover rice, so I start out by cubing whatever meat I’m using, and brown it on medium. While that’s cooking, I crack 2-3 eggs into a glass and scrambling them up. I add pepper and salt here, but not too much.
If you don’t have leftover rice, it’s a good idea to cook some according to package directions while you’re cooking the eggs and meat.
I pour the eggs into a frying pan on medium (with a little vegetable oil), and let them cook until they’re firm. then I flip them and let them finish cooking, so they’re like a big egg pancake. When they’re cooked, I put them on a dinner plate and set them aside.
I add a little vegetable oil to the pan (about a tablespoon), and I add my garlic and onions to cook until they’re translucent. Then I add carrots that I have probably grated, if I haven’t just sliced them thin. I let the carrots cook for about 2 minutes before I add all of the rest of the veggies that I’ve sliced.
Once the veggies are cooked until they’re soft, I add the rice and mix it in so it can brown. I take a spatula and turn the rice over as it browns, and I add my favorite soy, teriyaki, or yuzu liquid according to my tastes. WHile that’s cooking, I chop my eggs up and add them to the mix on the stove.
When the rice is almost all fried, I add back my meat and a little more liquid, and let the meat warm back up.
It takes a little over 30 minutes to do, and it easily feeds a family of 4 for 2 meals.
I would love to see how you make your fried rice. DOn’t forget to tag me in those Instas!
Easy Fried Rice
- 2 Large Eggs
- 2 tablespoons Milk
- 2 tablespoons butter
- 2 tablespoons Vegetable Oil
- 2 Green Onions chopped
- 2 cloves garlic chopped
- 1 cup Carrots shredded or sliced thin
- 1/2 cup Green Peas
- 2 cups White Rice leftover, if you have it
- 1/4 cup Soy Sauce
- 2 teaspoons Sesame Oil
- 1/4 teaspoon White Pepper
- 1/2 cup Cashews
- In a small bowl or glass, beat eggs and milk together until combined.
- Heat skillet on medium-high heat. Add butter, and melt.
- Add egg mixture, and let cook for 2-3 minutes, until opaque and firm.
- Remove eggs from pan and set aside.
- Add vegetable oil, garlic, and onions. Saute until onions are translucent (1-2 minutes).
- Add carrots and peas and saute until soft (2-3 minutes).
- Add cold rice, soy sauce, sesame oil, and white pepper. Stir a couple times.
- Chop eggs and add to rice mixture.
- Add Cashews. Stir fry for 5-7 minutes.