Fried Rice

Fried rice is very adaptable - add whatever vegetables you have (within reason). You can probably guess that some like tomatoes are no good, but carrots, broccoli, cabbage, peas, snow peas, green beans, green onions, and peppers all come to mind in addition to the almost necessary onion and garlic. If you want to add meat, finely chop it and shallow fry in a few tbsp of oil after the vegetables. Put into the same storage container as the vegetables until after the rice is added.

4 C rice, white (cooked and allowed to cool for at least a few hours) 1 onion ⅓ C oil, vegetable 3 clove garlic 2 Tbsp soy sauce 3 drop oil, sesame 1 carrot (finely chopped) 2 egg salt to taste 1 tsp ginger, ground black pepper to taste

Instructions

In a wok if possible (or a large pan, or a large pot), saute onions in the first few tablespoons of oil. Add other vegetables according to how quickly they cook (carrots , then peas and corn, etc.), and finally ginger and garlic for the last 2-3 minutes. This total process is probably 10 minutes. Remove contents to a bowl. Now scramble the eggs in another few tbsp of oil. Scramble it good, you don't want these fluffy. And break it up real good. Now add the rice, remaining vegetable and sesame oil, soy sauce, salt and pepper, and the veggies you set aside. Mix really good and allow to warm through for a few minutes.

Tags: Chinese, Fall Harvest, Side Dish, Summer Harvest