(Experiment 165) Fried rice

Who doesn’t love fried rice? It’s cheap, quick, and on top of everything else, it just tastes fantastic.

For this recipe, I highly recommend cooking the rice the day before. Day-old rice loses just enough moisture to fry up properly instead of turning into a sticky clump. The next day, it’s a 15-minute total prep and cook time, easy enough for any busy weeknight dinner.

Lastly, I know I don’t use MSG in this rice, but hopefully Uncle Roger would still give it his blessing.

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(Experiment 165) Fried rice

Ingredients

• 1 1/2 cup of uncooked rice Jasmine or Calrose rice are good options
• 1-3 egg
• Oil peanut work well
• chopped green onion
• Optional Frozen peas/carrots/etc
• Optional Chicken/Schrimp
• 1-2 minced garlic cloves
• 1 minced shallot

Sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce

Instructions

I recommend doing 1 portion at a time
• First, rinse the rice 2-3 times with cold water. This cleans the rice and removes the starch.
• In a large pot put 1 1/2 cup of uncooked rice and add 2 1/4 cup of water, put to medium-high, bring to boil. Once it boils, reduces to simmer and cover with a lid for 15mins. Remove from heat, don’t remove the cover, and let it sit 15 mins. Pour rice into container, cover with lid and put in the fridge. Ideally, let it sleep in the fridge overnight
• Put some oil in a wok over high heat and add the shallot, garlic and if you opted to put some uncooked chicken/shrimp/vegetable also add them at this time . Cook for about 30 seconds .
• Push everything to one side of the wok and add the egg to the other side. Let it cook a little and break it apart.
• Mix everything together and push again to the side
• Add your portion of rice to the empty side of the wok, add some oil near the rice . Mix the rice so its covered with oil . Spread out the rice and push the egg/veggie/meat on top of the rice . Let it cook a minute
• Mix everything. If the rice has started to char a little, go to next step . If not , let it cook a bit more.
• Add the sauce , I usually put 4-5 tsp per portion
• Toss in the green onion give it a little stir and serve.