Special Fried Rice Recipe
Ingredients
| Leftover Rice - 2 to 3 cups cold, or Water - 2 cups | ||
| White rice | 1 Cup (16 tbs) | |
| Vegetable or wok oil - 3 tablespoons | ||
| Eggs | 2 Small, beaten | |
| Garlic | 2 Clove (5gm) | |
| Minced | 2 Inch, grated | |
| Ginger root | 1/2 Cup (16 tbs), shredded | |
| Red bell pepper | 1/2 To taste | |
| Scallions | 4 | |
| Peas | 1/2 Cup (16 tbs), frozen | |
| Tamari soy sauce | 1/3 Cup (16 tbs) | |
Directions
MAKING
1) In a saucepan boil water.
2) Stir in rice and cook on reduced heat.
3) Cover and cook over medium-low heat until tender for 15 to 18 minutes.
4) On a cookie sheet spread rice to cool quickly.
5) Heat a wok or large nonstick skillet over high heat.
6) Put 1 tablespoon oil to the pan.
7) Mix eggs and scramble and move them to the side of the pan.
8) Add little more oil to the center.
9) Stir in garlic and ginger.
10) Add carrots, pepper, and scallions and fry for 2 minutes.
11) Mix in rice and combine with veggies.
12) Cook for another 2 or 3 minutes.
13) Stir in peas and soy sauce and sauté for 1 minute.
SERVING
14) Serve immediately.
1) In a saucepan boil water.
2) Stir in rice and cook on reduced heat.
3) Cover and cook over medium-low heat until tender for 15 to 18 minutes.
4) On a cookie sheet spread rice to cool quickly.
5) Heat a wok or large nonstick skillet over high heat.
6) Put 1 tablespoon oil to the pan.
7) Mix eggs and scramble and move them to the side of the pan.
8) Add little more oil to the center.
9) Stir in garlic and ginger.
10) Add carrots, pepper, and scallions and fry for 2 minutes.
11) Mix in rice and combine with veggies.
12) Cook for another 2 or 3 minutes.
13) Stir in peas and soy sauce and sauté for 1 minute.
SERVING
14) Serve immediately.
Chef
