First of all, let me apologize for the lack of photos of preparation. Unfortunately I was alone at home when I made this, so there was no one to hold the camera, and anyone who’s ever cooked any variety of stir-fry knows well that once you’ve started, there is no “pause” or “stop”, both of which immediately equal “burned”.
Fried rice is one of those foods that most people get when they eat out, but I don’t know too many people who make this dish at home. That’s a crying shame, in my opinion, since true fried rice is something that can be prepared by any home cook and tailored to his or her family’s tastes in seconds. Why go out and pay $4.00 for a side of fried rice when you can make it for less than $2.00 at home with perfect results each and every time?
Simply put, if you can make rice (and with the availability of rice cookers nowadays, there is no reason anyone can’t make perfect rice), you can make fried rice. Turning plain white rice into amazing fried rice takes only a few minutes and I guarantee that anyone in your family that enjoys takeout will adore this recipe.
A note. I’m going to give the basic recipe for fried rice, then I’ll give my take. It really is best to start making this the traditional Asian/American/Canadian way first, then put your own twist on the subject. Fried Rice is a simple dish, but it's satisfying and wholesome.
Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 93mgSodium: 1128mgCarbohydrates: 46gFiber: 1gSugar: 0gProtein: 8g
What I would have done differently had I thought of it at the time:
Fried Rice is a simple dish, but it's satisfying and wholesome.
Absolutely nothing. Fried rice is one of my go-to recipes, and once you have the technique down, I’m sure it will be one of yours as well.
We’ll cover more advanced fried rice recipes at a later date.
Links to other recipes like this: