How to Make Fried Rice

Every once in a while I will decide to have a Chinese night. I often make potstickers, stir fried vegetables, egg drop soup, or some kind of lo mein. But no matter what, I always make fried rice. What I love about it is that it is a recipe you can adjust to what you have in the fridge.

I start by steaming two cups of brown rice in my steamer. I cook two scrambled eggs in a deep skillet and then set the eggs aside. In a little oil, I quickly cook a couple of garlic cloves and about 1 tbsp grated fresh ginger. Then I add the rice. I usually add about 1/4 cup of oil and 1/4 cup soy sauce or tamari and cook it for about 10 minutes, stirring once in a while, so some of the rice gets a little crunchy and it all gets an opportunity to become less sticky.

Next I add veggies. You can add anything you want. I always like to use bean sprouts and some chopped napa cabbage or bok choy. Broccoli crowns, diced carrot, frozen peas, mushrooms, zucchini, yellow squash, peppers, or just about anything else you have hanging around works well. I usually saute things like broccoli, carrots or zucchini enough to soften them, before adding tem because they take much longer to cook in the rice. Sometimes I add a few teaspoons of hoisin, stir fry sauce, or sesame oil to give it a different taste. I add the eggs back in at the very end.

My kids love this and it tastes so much better, and has so many more veggies in it than take out.