This is the Fried Rice I've been making for many years. Always pretty much the same. Not traditional fried rice perhaps, but it's good and an essential component of Chinese Night.
Here's the play-by-play:
- Start the rice. You'll be mixing the rice with the sauteed vegetables in the main frying pan before serving.
- Whisk and lightly fry 3-to-4 eggs in the oiled frying pan you'll be sauteing the vegetables and combining the rice. We're going for a thin layer of solid yellow goodness.
- Remove the egg and place on a cutting board. Cut in thin strips about 1/4" wide and 2" long. Put aside for later.
- Add more oil to the pan if necessary. Saute a medium sized onion, chopped on the small side along with a minced carrot. Very small bits. Can add some minced garlic here, maybe 1/2 teaspoon. Be sure heat not too high so as to prevent garlic from burning.
- After the vegetables are sauteed you can add prepared chicken or shrimp here if you like but I usually go with only egg.
- Add 1/2 cup of frozen peas.
- Shortly after adding the peas add the egg strips. Stir.
- Add the cooked rice and your choice of soy sauce. Stir until fully mixed and serve.
The pot stickers are Ling Ling from Costco. Another tradition.
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