I expect this post will get a fair amount of comments because a lot of people I know probably make fried rice at home. It’s fine… this is My Family’s “recipe”… well, at least what I remember as a kid. As for the ingredients – they vary depending on whether or not I Planned to make fried rice, what I have on hand, what I was trying to do, and if I am trying to get rid of stuff in the fridge. As my Heart said “It’s a bit like Bubble & Squeak, isn’t it?” and, Yes, it can be.
Vegetables almost always include chopped carrots and onions. Sometimes green pepper (like tonight) but sometimes red pepper. I’ve also used celery, green onions, and I almost threw in some cabbage I have from the fish tacos the other night.
Also green peas – we Always put in a handful of peas. For the meat, tonight was crisp chopped bacon (that is a pound of bacon in the bowl, I only used about 1/3 or so of the bowl and threw the rest in a ziplock bag in the freezer – it is amazing how handy it is having cooked chopped bacon in the freezer!). Of course, you can use all sorts of different meats – whatever you have leftover works. I’ve used ham, chicken, pork… it’s up to you. And two eggs.
Cooked the chopped pepper, carrots, and onion in about 1 Tbsp of butter and canola oil until soft but not browned.
Next the cooked rice. This is Asian short grain “sticky rice”. I put it in the rice cooker two hours before I was going to make dinner so that it would have time to cook, “dry out” and cool a bit. Fried rice is best with leftover rice.
Finally the bacon and peas are tossed in
Make a “well” in the center, put in a pat of butter and then the scrambled eggs. Scramble the egg IN the well until cooked and then Toss with the rice. I have to admit, I missed my wok for this part – it was difficult to scramble the egg properly in a flat bottomed pan.