STIR FRIED RICE

Stir Fried Rice image

Provided by Terressa Kennedy

Time 45m

Number Of Ingredients 8

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1 c uncooked rice, white or brown
2 c water
1 medium onion, finely chopped
1 c frozen mixed peas and carrots
1 dash(es) ginger, or to taste
few dash(es) soy sauce, to taste
1 egg, slightly beaten
2 Tbsp vegetable oil

Steps:

1. FIRST OFF: Wash rice in cool water to rinse the starch off. the water will run clear when you have done this. This keeps from having sticky rice to work with.
2. Cook rice according to directions with the 2 cups of water. Once it's done, remove from heat and let it cool. It's best to refrigerate it over night but it's not necessary.
3. When preparing the egg, use a little Pam in the bottom and sides of a 10 inch skillet, preferably teflon type. When skillet is hot, pour the egg into the center and "swirl" over the bottom and along the sides and cook for about 1 minute. It is done when the egg is solid and the edges are a tannish-brown and not burnt. slide fried egg out of skillet onto cutting board and let cool for a minute or two. Roll sheet of egg into a slightly tight log and cut into strips across log and then chop. set aside until time to add to rice.
4. In WOK or large skillet, add about 2 TBSP of vegetable oil and heat to rippling heat. Add onion and stir while adding the peas and carrots. Stir until just tender; about 3 minutes and then add the rice. (If rice was refrigerated, you need to crumble it first thoroughly or you will have clumps in it. Break it loose with your hands into individual grains.)
5. Stir rice together with vegetables, season with ginger and soy sauce to taste and coat well, but it should not be soggy with soy sauce. Add shredded egg and toss well to blend. Remove rice from stove and serve.