Ingredients
-
2
-
1/2
-
5
-
1
-
4
-
2
-
3
-
1/2
-
2
-
1/4
-
-
-
-
-
Directions
Fried Rice, You’ll never buy the fried rice from the local Chinese restaurant when you discover how easy and above all great tasting this recipe is. The secret is the sesame oil. If you don’t have that, don’t bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn’t get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare., WOW! Was this ever good! Claudia Dawn, kudos to you! And, you’re right about the sesame oil–that was the PERFECT touch! used zucchini, carrots, celery, peas, green onions and leftover pork, but the meat was not even necessary. used canola in place of the peanut oil only because that’s what I had on hand. And Tamari since that was what I had. It was so flavorful! Gonna Pin this one!, We have been looking for a good fried rice recipe….This is it. I added peas and little bits of ham..excellent. Five stars from me
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Steps
|
1
Done
|
Beat Eggs With Tsp Salt. |
|
2
Done
|
Heat 2 Tbls Peanut Oil in Large Skillet Over Medium Heat 1 Minute. |
|
3
Done
|
Pour in Beaten Eggs. |
|
4
Done
|
Stir Continuously Until Eggs Are Cooked Dry and Separated Into Small Pieces. |
|
5
Done
|
Remove Eggs and Set Aside. |
|
6
Done
|
Heat 3 Tbls Peanut Oil Over Medium Heat 1 Minute. |
|
7
Done
|
Add Green Onions and Rice. |
|
8
Done
|
Stir-Fry 5 Minutes. |
|
9
Done
|
Add Chicken Broth, Remaining Salt and Soy Sauce. |
|
10
Done
|
Stir to Mix Well. |
