The World's Best Fried Rice by Meri Maura
Makes about 4 servings (a serving is a big bowl full!)
There is no comparison to how delectable this recipe is. It is better than the finest Asian restaurants in the Houston area, and at a much lower price. For meat, I use either my Garlic Butter Shrimp or Miracle Chicken recipe, and the flavors of the meat shine through the seasoned rice wonderfully. It's such a big hit with my family that I prepare this dish for them at least once a week.
Ingredients:
1-2 chicken breasts, chopped(See recipe for Meri's Miracle Chicken here) or about 20 large shrimps, cut into pieces (See recipe for Garlic Butter Shrimp here)
2-3 cups cooked white rice (this is an excellent way to use leftovers, or cook it fresh for softness)
1/4 cup peas (frozen is fine, do not use canned, they will turn out very mushy)
1/4 cup chopped carrots (fresh or frozen works well)
1/3 cup corn (canned, frozen, or cooked from fresh are all fine)
1/3 cup peanut oil (you can substitute olive or vegetable oil)
1/4 cup freshly chopped onions
1 foot long bunching onion leaf (chives are a good substitute) cut into small slices using scissors.
A long drizzle of sesame oil
Oyster Sauce to taste, less if using chicken
Soy sauce, about 1/2 cup or to taste
4-6 eggs (because if you're here you probably have too many eggs)
Instructions
1. Heat a large wok (stainless steel skillet substitute) to medium high heat.
2. Add peanut oil, then rice.
3. Stir well to coat the rice in peanut oil.
4. Add soy sauce, generally until the rice is light brown (taste it). Stir well, then add oyster sauce and sesame oil. Note: while cooking, always move around the rice to evenly cook it.
5. Push rice to the sides of the pan and drizzle some more oil into the center of the wok or pan, which should be exposed.
6. Put eggs into the center of the wok or pan. Cook while mixing the eggs together with a spatula.
7. Once the eggs are cooked, stir them into the rice and add the veggies. Cook for several more minutes.
8. Add the shrimps or chicken and continue cooking for a few more minutes.
9. Serve immediately, refrigerating leftovers once cooled.
Makes about 4 servings (a serving is a big bowl full!)
There is no comparison to how delectable this recipe is. It is better than the finest Asian restaurants in the Houston area, and at a much lower price. For meat, I use either my Garlic Butter Shrimp or Miracle Chicken recipe, and the flavors of the meat shine through the seasoned rice wonderfully. It's such a big hit with my family that I prepare this dish for them at least once a week.
Ingredients:
1-2 chicken breasts, chopped(See recipe for Meri's Miracle Chicken here) or about 20 large shrimps, cut into pieces (See recipe for Garlic Butter Shrimp here)
2-3 cups cooked white rice (this is an excellent way to use leftovers, or cook it fresh for softness)
1/4 cup peas (frozen is fine, do not use canned, they will turn out very mushy)
1/4 cup chopped carrots (fresh or frozen works well)
1/3 cup corn (canned, frozen, or cooked from fresh are all fine)
1/3 cup peanut oil (you can substitute olive or vegetable oil)
1/4 cup freshly chopped onions
1 foot long bunching onion leaf (chives are a good substitute) cut into small slices using scissors.
A long drizzle of sesame oil
Oyster Sauce to taste, less if using chicken
Soy sauce, about 1/2 cup or to taste
4-6 eggs (because if you're here you probably have too many eggs)
Instructions
1. Heat a large wok (stainless steel skillet substitute) to medium high heat.
2. Add peanut oil, then rice.
3. Stir well to coat the rice in peanut oil.
4. Add soy sauce, generally until the rice is light brown (taste it). Stir well, then add oyster sauce and sesame oil. Note: while cooking, always move around the rice to evenly cook it.
5. Push rice to the sides of the pan and drizzle some more oil into the center of the wok or pan, which should be exposed.
6. Put eggs into the center of the wok or pan. Cook while mixing the eggs together with a spatula.
7. Once the eggs are cooked, stir them into the rice and add the veggies. Cook for several more minutes.
8. Add the shrimps or chicken and continue cooking for a few more minutes.
9. Serve immediately, refrigerating leftovers once cooled.
