Fried Rice

In the orient, fried rice is a traditional next-day dish made with left-overs, oriental breakfast hash, if you will. From the humble beginnings as an economy measure, fried rice has developed into a featured dish in oriental cuisine prepared for western diners. But true to its roots, there is no defining recipe for fried rice, it all depends on what you have on hand. There are countless variations. In this version, the allure of the fresh smell of the scrambled eggs and the sauting scallions, garlic and ginger is almost too much to resist. This is not an anemic fried rice like the side-dishes in some Chinese restaurants. This is a dish that can and does stand alone as a main dish. You wont be hungry again in half an hour.

I learned to make this version from my father, Lawrence Andersen. As kids, my sister and I would forego those extra helpings of roast beef or chicken so that there would be left-overs and that way we could have a big batch of fried rice for dinner the next day.

The recipe calls for instant rice. It is the rice we learned to make as children. It was the rice our family usually used in the kitchen way back then. Since then we have learned to make regular rice and it is frequently the rice used in the recipe. If you are planning to use regular rice, make it the day before and store it in the refrigerator overnight. Use the bouillon cubes or broth to flavor the rice when cooking.

Although the recipe calls for left over chicken or beef, there isn't any reason that you can't use any other left over or fresh meat or shellfish.

Preparation: 30 minutes Family Heirloom Recipe
Serves 4 to 6 persons Lawrence A. Andersen
  • 4 cups Minute Rice
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced white onion
  • 1/2 cup frozen peas
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder or 2 cloves of garlic, minced
  • 1/4 teaspoon salt
  • 4 eggs, scrambled and set aside
  • 2 tablespoons vegetable oil
  • 2 cups diced cooked chicken or beef
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1 bunch diced green onions (scalions) include most of the stalk
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 4 chicken or beef bouillon cubes
  • 2 tablespoons butter or margarine
Procedure Watch our home video, Making Chicken Fried Rice, as featured on Yahoo! Video.
  1. In a large sauce pan, bring 3 3/4 cups of water, bouillon cubes, 1 tablespoon butter, and salt to a boil. Stir to make sure bouillon cubes dissolve completely. Add rice, stir to wet all rice. Cover, remove from heat and set aside for at least 10 minutes.
  2. In a small fry pan, melt 1 tablespoon butter. Whisk 4 eggs to a uniformn mixture. Add to the fry pan and cook over a low heat. Lift edges with spatula and let eggs run under as if cooking an omelet. Cook completely. Chop into small pieces with spatula. Set aside.
  3. In a large frying pan or wok, place vegetable oil and heat over medium heat until a drop of water sizzles on the surface of the oil. Add vegetables and meat (if using left over meat, wait until just before adding rice). Stir frequently while cooking (stir-fry) until vegetables are tender. Add spice and soy sauce. There will be some liquid in the pan from the vegetables. Add water to make approximately 1/4 cup total liquid in the pan. Simmer 1 minute,
  4. Add rice to pan and stir as you continue to fry until all the liquid is absorbed and the rice starts to brown. Remove from heat. Add egg. Stir well. Serve.

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