Marks Very Own Fried Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked rice,
1 large: Onion, finely chopped
2 each: Garlic cloves, minced
1 large: Carrot, scrubbed & diced
1 medium: Green pepper, diced
1/2 cup: Frozen corn &/or peas,
1 each: 3" piece ginger root, sliced
1/2 tsp: Chili pieces,
Soy sauce,
Salt & pepper, to taste
Directions:
Ensure that the rice has been cooked ahead of time & is well cooled.
Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions &
garlic & fry for 3 minutes. Add the carrots & stir-fry for 2
minutes. Add the rest of the vegetables & continue to stir-fry for 2
or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few
seconds. Carefully stir in the cold rice. Lower heat & continue to
cook, stirring occasionally for 5 minutes. Add enough soy sauce to
coat the rice & cook for a further 5 minutes on low heat, stirring
often to prevent sticking. Season if desired with salt & pepper.
Serve when heated through.
This goes great with spicy tofu dishes or works well on its own as a
main dish in its own right.
If you desire something hotter, add more chili pieces. Use pieces
rather than powder because they are hotter.
For a variation, I sometimes toss in a few strips of tofu just before
adding the spices.
Posted by Mark Satterly in Intercook
Source from luhu.jp
Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions &
garlic & fry for 3 minutes. Add the carrots & stir-fry for 2
minutes. Add the rest of the vegetables & continue to stir-fry for 2
or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few
seconds. Carefully stir in the cold rice. Lower heat & continue to
cook, stirring occasionally for 5 minutes. Add enough soy sauce to
coat the rice & cook for a further 5 minutes on low heat, stirring
often to prevent sticking. Season if desired with salt & pepper.
Serve when heated through.
This goes great with spicy tofu dishes or works well on its own as a
main dish in its own right.
If you desire something hotter, add more chili pieces. Use pieces
rather than powder because they are hotter.
For a variation, I sometimes toss in a few strips of tofu just before
adding the spices.
Posted by Mark Satterly in Intercook
Source from luhu.jp