Fried Rice

We usually eat this as a main course, but it would also make a great side dish. We usually add Chinese BBQ pork, but it is a tasty vegetarian dish without it. My son requests Fried Rice often.

Ingredients:

  • 6 cups cooked brown rice, cooled
  • 4 large eggs
  • 1 1/4 tsp. salt
  • 1/8 plus 1/4 tsp. pepper
  • 4 tsp. vegetable oil
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  • 2 cups chopped yellow onion
  • 1 (8 oz.) pkg. mung beans (bean sprouts), rinsed and patted dry
  • 1 lb. Chinese BBQ pork, diced
  • 1 cup grated carrot
  • 1 cup chopped green onion
  • 1 cup frozen peas
  • 1/2 cup chopped celery
  • 1 cup chopped snow peas
  • 1 tsp. minced garlic
  • 3 Tbsp. soy sauce, or more to taste
  • 1 Tbsp. sesame oil

Directions:

Cook and cool brown rice (we usually make extra earlier in the week and save it for this).

In a small mixing bowl, whisk together eggs, 1/4 tsp. salt, and 1/8 tsp. pepper.

Heat 2 tsp. vegetable oil in a Wok over medium heat for 2 minutes. Add eggs and scramble, stirring constantly with a nonstick spoon or spatula. Break up the eggs into little pieces with the back of the spoon. Transfer the eggs to a bowl and set aside.

Increase the heat to medium-high and add the remaining 2 tsp. vegetable oil. Add onion, bean sprouts, remaining 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring constantly, for 2 minutes.

Add the pork, carrots, green onions, peas, celery, snow peas, and garlic, and cook, stirring constantly, for 1 minute.

Add the cooled rice and cook, stirring constantly, for 4 minutes.

Return the scrambled eggs to the wok, and add the soy sauce and sesame oil. Cook for 2 minutes, stirring constantly.

Serve immediately.

Servings: 8-12
Prep Time: 15 Minutes
Cooking Time: 12 Minutes

Source: Started with the Emeril Lagasse, "Waiter, There's a Chef in my Soup" Another Notch Fried Rice recipe and modified it over the years.

By Stephanie from Hillsboro, OR

Comments

June 10, 20110 found this helpful

This looks so yummy.

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