apologies for the poor quality of photo... I attempted to use my iPhone camera... not a good idea I guess! :))
When I was young, every time I hear my mom's orders to fry rice, I get heart palpitation.
Cooking rice on its own was already complicated, frying rice was like the death of me. I just couldn't do it right! It becomes one soggy, oily mess and I have no clue why she keeps on torturing me with the never ending "Nina! Fry the left over rice".
Fast forward to now, becoming a mom myself, to two beautiful boys (who eat like monsters)... I've grown to love frying rice. What's not to love? Rice don't go to waste. Left over food can easily be a part of breakfast's orchestra with no fuss. It has indeed become my ultimate go-to saving concoction for days when the fridge is packed with left-overs.
Tip 1: Keep your left-over rice in the fridge. Cold rice, when fried does not absorb as much oil as when it's warm.
Tip 2: Use as many or as less garlic as you want.
Tip 3: Keep the pan or wok very hot and keep tossing. Don't go wandering about anywhere, you don't want to burn your rice.
Ingredients:
4 tablespoons vegetable oil
3 eggs, seasoned with salt and pepper, beaten
5-8 cups of cooked rice
3 cloves of garlic, minced
Garlic salt or plain salt
Left over meat, chicken or veggies
Serves a hungry family of 4
On a medium heat, put the oil in the pan. Add beaten egg until cooked. Take the egg off the pan and set it on a chopping board. Chop it to uneven bits, go karate kid on it, it's okay. Take that aggression out, the more bits, the merrier!
In the same pan with the same oil, saute garlic until it's aromatic. Add a few dashes of garlic salt (or salt). Don't go bananas with it, you can always add more later on if your rice needs more saltiness... you can never take it back though if it becomes way too salty at an early stage... so... rein your horses for the time being.
Immediately add your cold rice and turn up the heat to high. Start tossing the rice and stay put! Do. Not. Leave. After 7-10 mins, you can lower the heat to medium or even moderately low. Add the chopped eggs and chopped left over meats. Add more salt or garlic salt if necessary.
*Sometimes I add 1/4 cup oyster sauce diluted with 1/8 cup water for a change of colour and depth in taste.
Enjoy your fried rice with sausage, egg sunny side up, bacon, fish, or any dish you fancy.
HOW EASY WAS THAT?!
Cooking rice on its own was already complicated, frying rice was like the death of me. I just couldn't do it right! It becomes one soggy, oily mess and I have no clue why she keeps on torturing me with the never ending "Nina! Fry the left over rice".
Fast forward to now, becoming a mom myself, to two beautiful boys (who eat like monsters)... I've grown to love frying rice. What's not to love? Rice don't go to waste. Left over food can easily be a part of breakfast's orchestra with no fuss. It has indeed become my ultimate go-to saving concoction for days when the fridge is packed with left-overs.
Tip 1: Keep your left-over rice in the fridge. Cold rice, when fried does not absorb as much oil as when it's warm.
Tip 2: Use as many or as less garlic as you want.
Tip 3: Keep the pan or wok very hot and keep tossing. Don't go wandering about anywhere, you don't want to burn your rice.
Ingredients:
4 tablespoons vegetable oil
3 eggs, seasoned with salt and pepper, beaten
5-8 cups of cooked rice
3 cloves of garlic, minced
Garlic salt or plain salt
Left over meat, chicken or veggies
Serves a hungry family of 4
On a medium heat, put the oil in the pan. Add beaten egg until cooked. Take the egg off the pan and set it on a chopping board. Chop it to uneven bits, go karate kid on it, it's okay. Take that aggression out, the more bits, the merrier!
In the same pan with the same oil, saute garlic until it's aromatic. Add a few dashes of garlic salt (or salt). Don't go bananas with it, you can always add more later on if your rice needs more saltiness... you can never take it back though if it becomes way too salty at an early stage... so... rein your horses for the time being.
Immediately add your cold rice and turn up the heat to high. Start tossing the rice and stay put! Do. Not. Leave. After 7-10 mins, you can lower the heat to medium or even moderately low. Add the chopped eggs and chopped left over meats. Add more salt or garlic salt if necessary.
*Sometimes I add 1/4 cup oyster sauce diluted with 1/8 cup water for a change of colour and depth in taste.
Enjoy your fried rice with sausage, egg sunny side up, bacon, fish, or any dish you fancy.
HOW EASY WAS THAT?!
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