Fried Rice
Fried Rice
Total Time: 30 minutes
2 eggs, beaten
1 tsp soy sauce
1 tsp sesame oil
1 clove garlic, minced
1 Tbsp cooking oil
1/2 c thinly bias-sliced celery (1 stalk)
1 c sliced fresh mushrooms
2 c cooked white rice
1 medium carrot, shredded
1/2 c frozen peas, thawed
2 Tbsp soy sauce
1/4 c sliced green onion (about 2)
*I also added grilled chicken
1. In a small bowl, combine eggs, and the 1 tsp soy sauce.
2. Pour the sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and the garlic; stir gently to scramble. When set, remove egg mixture from wok and cut up any large pieces. Remove wok from heat.
3. Pour the cooking oil into the wok or skillet. (Add more oil if necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1-2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrot and peas (and chicken). Sprinkle with the 2 Tbsp soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.
Yield: 4 main-dish servings
From Better Homes and Gardens New Cookbook
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
Most fried rice recipes I've tried are less than awesome, but this was really good! It was moist and delish!
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