FRIED RICE
You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.
Provided by Claudia Dawn
Categories Rice
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs with ¼ tsp salt.
- Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.
- Pour in beaten eggs.
- Stir continuously until eggs are cooked dry and separated into small pieces.
- Remove eggs and set aside.
- Heat 3 Tbls peanut oil over medium heat 1 minute.
- Add green onions and rice.
- Stir-fry 5 minutes.
- Add chicken broth, remaining salt and soy sauce.
- Stir to mix well.
- Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).
Nutrition Facts : Calories 309.9, Fat 14.7, SaturatedFat 2.7, Cholesterol 70.5, Sodium 737.8, Carbohydrate 37.3, Fiber 0.9, Sugar 0.7, Protein 6.4
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