KATE'S LOADED FRIED RICE

Kate's Loaded Fried Rice image

This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation.

Provided by KateL

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil or 2 tablespoons peanut oil
1 large onion, cut into 1/4-inch dice (2 cups)
3 medium carrots, peeled and cut into 1/4-inch dice (2 cups)
1 bunch green onion, white part only, in 1/4-inch sliced rounds
8 -12 ounces fresh baby bella mushrooms, sliced 1/4-inch thick
3 -4 large garlic cloves, minced (1 tablespoon)
3 inches ginger, peeled and minced (1 tablespoon)
3 tablespoons double-black soy sauce (or 3 tablespoons low-sodium soy sauce and 1 tablespoon Grandma's Black Molasses)
1/4 cup dry sherry (optional)
4 cups cooked brown rice, cold
12 ounces cooked boneless chicken breasts, cubed (1 cups)
12 ounces cooked boneless pork chops (2 cups) or 12 ounces pork loin (2 cups)
1 bunch green onion, green part only, sliced in 1/4-inch rounds (but reserve 1 tablespoon of sliced green parts for garnish)
1 cup frozen green pea, thawed
3 large eggs, lightly beaten
1 tablespoon green onion, green part only, for garnish

Steps:

In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening.
Add 1st bowl (onion, carrots, white parts of scallions), and stir-fry over medium-high heat until softened, about 4 minutes.
Add 2nd bowl (mushrooms, garlic, ginger) and cook until fragrant, about 1 minute.
Add soy sauce (and optional dry sherry) and 3rd (large) bowl (rice, chicken, pork). Continue to cook, stirring occasionally, for about 3 minutes.
Add 4th bowl (green parts of scallions, peas), and mix.
Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set.
Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve.

Nutrition Facts : Calories 369.9, Fat 13.3, SaturatedFat 3.4, Cholesterol 125.5, Sodium 512.3, Carbohydrate 35.7, Fiber 5.5, Sugar 5.2, Protein 26.8

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