Monday, May 4, 2009

Oriental Fried Rice

This is another one of those recipes that can be adjusted according to your preferences very easily. It's best when you make it with rice that's at least one day old! Pour your leftover rice out of the takeout box and add some fresh ingredients to it to stretch that meal one more day. No picture--hungry kids, bell about to ring. It was good stuff! You could stand to cut back on the soy sauce a touch if you want to cut the salt a little.

Oriental Fried Rice
1 ½ c rice
3 c water
1 t salt
1 T margarine

2 T oil
2 eggs
1/3 c chopped green onion
1/3 c chopped green peppers
1/3 c chopped celery
¼ c soy sauce

1 cube chicken bouillon

Combine soy sauce and bouillon in a separate bowl and let sit until dissolved.

Bring water to a boil. Add salt and margarine. Add rice and stir together. Reduce the heat to low and cover with lid. Follow package instructions for time to simmer. After cooked, remove from heat and let sit covered for 3 minutes. Remove lid and fluff with fork.

When the rice is about five minutes from being done, begin this sequence:
Heat oil in a large frying pan on medium heat.
Add eggs and quickly scramble until cooked and in small particles.
Add green onion, green peppers, and celery and stir fry for 2 minutes.
Add soy sauce/bouillon mixture to skillet.
Once everything is combined, add the hot cooked rice to the skillet. Enjoy!