Kitchen Sink Fried Rice Recipes

FRIED RICE

Steps:

• Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
• Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
• Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
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KITCHEN SINK FRIED RICE

Steps:

• Heat vegetable and sesame oil in large heavy skillet over medium heat.
• Saute carrots, onion, ham, optional sesame seeds, and garlic until soft and lightly browned.
• Add cold rice and mix well.
• Cook for five minutes, stirring constantly.
• Add soy sauce a little at a time, taste test, add more until it suits your taste.
• Add salt to taste.
• When all is mixed well, add scrambled eggs, stir well. Chow down with your favorite asian entree.
• NOTE: Diced chicken, pork or shrimp would work well in this recipe also.

MARIE'S SPECIAL FRIED RICE

Steps:

• Heat the oil in a large skillet with a lid. Add the raw vegetables and garlic, and sauté in the hot oil until they are slightly softened and beginning to brown on the edges.
• Add the rice and continue to cook and stir until the rice begins to brown slightly. Stir in the hoisin sauce and the five spice powder. Mix the soy sauce and water together and pour over all.
• Turn heat down and cover and let cook for about 20 minutes or so until the liquid is absorbed and rice is done.
• Stir in the chicken and frozen peas and let sit until the peas are thawed and all is warmed through.
• In the meantime scramble the beaten eggs in a non-stick skillet you have sprayed with oil spray. Break up and stir into the finished rice. Serve.
• *Note. You can add whichever vegetables you want to use. These are just the ones I like to use. You can also used leftover cooked pork roast or even small cooked shrimps. Sometimes I chop a few pieces of bacon and cook them along with the vegetables for extra flavour.