Becca here with one of my favorite quick weeknight meals. Even better, it's a great way to clean out the fridge & use little bits of leftovers up without anyone even realizing it! I've written down some measurements to get you started, but feel free to use what you have; there's no exact ratio of meat to veggies to eggs to rice that you have to get perfect :) I think you'll have a hard time paying the big bucks restaurants often charge for fried rice once you've tried this at home; I actually prefer it to the restaurant's, I think it has more flavor. Remember, I'm mostly giving suggestions (and measurements for those of you that like to go 'by the book' :) so feel free to use what veggies you have. Broccoli, peas, snow peas, bean sprouts, it's all good. I've tried to describe the process in great detail in case this is your first time making fried rice, but I can have the whole dish on the table in 15 minutes, making it a super quick dish. The main thing to remember is hot skillet, cold rice!
Cross Family Fried Rice
2 T. oil
12 oz. frozen mixed vegetables
1 cup frozen cooked small shrimp
4 large eggs
3 cups cooked rice (truly leftover, as in cold, rice works significantly better)
1 - 2 T. soy sauce (to taste)
Heat oil in a large skillet over medium-high heat. When it is hot, add your meat & veggies. Stirring occasionally, cook 2-3 minutes or until no longer frozen, if applicable.
Scoot meat and vegetables over to the side, and add 4 large eggs. Break the yolks, and begin stirring the veggies into them. If you have your skillet nice & hot, as it should be, as you toss & mix the veggies, meat, and eggs, they will almost immediately start 'scrambling' and looking cooked.
When you have mostly solid, although not completely done eggs, scoot everything to the side again and add the rice. Use a wooden spatula to chop the rice & incorporate it into the veggie/meat/egg mixture.
Add soy sauce, and continue stirring for another minute or two until everything is evenly mixed & finished cooking.
No comments:
Post a Comment