Earlier this week, a girlfriend posted about her cooking experience for her first time making fried rice. She had followed a YouTube video for instruction and ingredients. I absolutely LOVE the thought of using videos for cooking instruction. I am thinking of doing that, so you can see my recipes being created up-close.
Back to my friend’s experience with the YouTube video: she found that, even with the instruction, she needed more modifiers and additional spices for the recipe than the video showed. This is not uncommon. When she described her experience, I noticed the video’s instruction was a little backward from the way I’m used to making fried rice. I, and a few others, suggested modifiers to make it easier next time. I also told her that I’d write the whole thing out for her – and also for you. It seemed too great an opportunity not to share with everyone.
I have no idea what video she watched. I didn’t go searching for it, or ask her which one it was. I just think my way is easier. Also, I modified this recipe based on two I found on Allrecipes.com and I’ve used it for years. It’s a hit!
It doesn’t work out at all well, if the rice isn’t completely cooled, so make sure that the rice you’re starting with has been cooled completely. You could make it in the morning and pop it in the fridge, so it’s cold for dinner in the evening. The great thing about rice is that you don’t need to tend to it often. The beauty of fried rice is that you can add anything you want to it! (kinda like life, huh?!)
- 2 Large Eggs
- 2 Tbsp Milk 30 mL
- 2 Tbsp Butter 28 g
- 2 Tbsp Vegetable Oil 30 mL
- 2 Green Onions chopped
- 2 Cloves Garlic chopped
- 1 Cup Carrots 225 g, sliced or diced
- 1/2 Cup Green Peas 113 g
- 2 Cups White Rice 450 g, cold
- 1/4 Cup Soy Sauce 60 mL
- 2 tsp Sesame Oil 10 mL
- 1/4 tsp White Pepper 1.2 g
- 1/2 Cup Cashews 113 g
In a small bowl or glass, beat eggs and milk together until combined.
Heat skillet on medium-high heat.
Add butter, and melt.
Add egg mixture, and let cook for 2-3 minutes, until opaque and firm.
Remove eggs from pan and set aside.
Add vegetable oil, garlic, and onions
Saute until onions are translucent (1-2 minutes)
Add carrots and peas and saute until soft (2-3 minutes)
Add cold rice, soy sauce, sesame oil, and white pepper
Stir a couple times
Chop eggs and add to rice mixture
Stir fry for 5-7 minutes
One recipe calls for mixing water with your eggs. You can do that, or use whatever ingredient is your usual in making scrambled eggs.
It is important that the rice is cold, like it's been in the refrigerator.
You don't have to add sesame oil.
I love to add cashews to my fried rice. You don't have to.