Fun and Fried Rice

Blake T

I think it's really neat.

Anyway does anyone have a good recipie for it, and more importantly how long can it sit in the fridge before it goes dodgy. Because ideally I'd like to make a big bowl full and devour it with choice cuts of meat during the week.

EggyToast

There's some frozen veggie mixes at most grocery stores that include carrot slices, peas, and like 1 or 2 other things. The standard recipe is to cook up rice, then fluff it and stick it in the fridge. Once cooled, take it out of the fridge and break up clumps with your fingers. Heat oil, more than you probably think is healthy, add rice and stir/turn the rice. Add some soy sauce Add frozen veggie bag (since fresh peas and freshly sliced carrots are kind of a waste and a lot of work for fried rice). Stir/flip for about 5 minutes, adding more soy sauce. Add a scrambled egg, uncooked, and stir.

If you want to get really fancy, you can cook a scrambled egg on a flat skillet, then flip it onto a cutting board and cut it into egg-slivers, usually about 3-5mm wide and about 3-5cm in length. Then add those egg-slivers to the fried rice shortly before it's "done."

Too much soy sauce will make it really salty. Not enough soy sauce will mean you'll want to add some regular ol' salt. The oil + soy sauce will give it the typical yellowish color.

Brodo Faggins

I always pan fry some chicken breast with frozen veggies, then slice it up into small chunks. I add the steamed rice afterwards, along with some general tso's stir fry sauce. The entire dish becomes more of a sticky consistency rather than the usual looseness of regular fried rice, but it's still awesome.

devoir

In terms of keeping it, I guess it'll depend on the recipe, but my mother used to have fried rice that'd last around four to five days. After that it was generally eaten, but that was about the cutoff point that we were willing to hold onto it.

It's one of those dishes that should be fine to freeze as well, as long as you give it sufficient time to defrost in the fridge before microwaving and consuming. Say a day and a half.

JPArbiter

3 cups steamed rice
1 Egg finely scrambled
1 Tablesboon chopped cilantro
choped green onions
water chestnuts
peeled or chopped carrots
1 6 oz chicken breast
1/4 cup soy vey stir fry sauce

cut chicken breast, pan fry with veggies
reduce heat toss in 2 tablespoos butter and rice, stir well, add butter to taste
pour soy vey sauc and sti until rice is covered

Mix egg in fill bowls with content of wok, add cilantro to garnish, salt and pepper to taste

devoir

Oh, surprised no one has mentioned this - shrimp.

JPArbiter

I am jewish, can not do the shrimp thing.

but it is handy if you know how to cook shrimp

KalTorak

I usually fry up a chicken breast (cut into strips, dredged in a little flour to add a bit of a crust) in a pan/wok with some oil. Once the meat is cooked, remove it but leave the oil. Fry up some vegetables cut into pieces - peppers, broccoli, carrots, whatever you've got. Once those are mostly cooked, throw on a bunch of leftover rice and bang it around with a wooden spoon to break up chunks. Throw the meat back in, add soy sauce until it's a nice golden brown. Fold it to combine, crack an egg into it if you want. Just before you take it off the heat, add a splash or two of sesame oil and fold it in - adds a great flavor. Fried rice keeps pretty well in tupperware (just nuke it to reheat); not sure how long b/c i always eat it pretty quickly afterwards.