ONION FRIED RICE
Do not omit the garlic butter, it lends the dish its character. I recommend lower-sodium soy sauce, since it will probably be used with other things, and the dish requires salt on its own, to be full of flavor. In case of any confusion, the rice, in the list of ingredients, is the measured, raw amount, before being cooked. For ease, be sure to have the rice hot, and dry, do not let it cook wet, or the dish will get to moist.
Provided by Tuck Burnette
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Beat together the butter, garlic powder and garlic salt till smooth, set aside.
- Heat a small, nonstick skillet to medium or medium-high, add a little oil, and the eggs, scramble them, I usually get them a little dry, if they are rarer, they most likely, will dissolve into the rice. Season them with some salt and pepper, adding about 1 teaspoon of the garlic butter, and a very little soy sauce. Youmay wish to place them on a board, and chop them, set them aside in either case.
- Fry the onion in a 12-inch sauté pan in about 1 tablespoon of oil, season them and cook rather brown, adding the scallions after they soften lightly. when the fond has developed on the bottom of the pan, deglaze with about 2 tablespoons wine, if, while the onions finish cooking, another one develops, deglaze with 1-2 more tablespoons wine, make sure the liquid evaporates. Turn the heat to low.
- Stir in the eggs, a little of the butter, and some sauce, if necessary. Add the rice. Cook and stir together over low heat. Swirl in the butter, and about 2-3 tablespoons sauce. Taste and correct for seasoning.
- Bring to table, with more soy sauce on the side.
Nutrition Facts : Calories 419.1, Fat 12.7, SaturatedFat 6.8, Cholesterol 162.4, Sodium 134.7, Carbohydrate 62.5, Fiber 2, Sugar 1.9, Protein 10.3
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