Ingredients
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2
-
-
1
-
3
-
1
-
-
8 - 12
-
3 - 4
-
3
-
-
-
-
-
-
Directions
Kate’s Loaded Fried Rice, This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we’re not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don’t have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma’s Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation., You can use frozen rice to get a great result and save time. My dad always froze leftover rice for the night he would make fried rice
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Steps
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1
Done
|
In a 6-Quart Nonstick Wok or 6-Quart Le Creuset Pot, Heat the Wok/Pot Over Medium-High Heat, and Then Heat Oil Until Glistening. |
|
2
Done
|
Add 1st Bowl (onion, Carrots, White Parts of Scallions), and Stir-Fry Over Medium-High Heat Until Softened, About 4 Minutes. |
|
3
Done
|
Add 2nd Bowl (mushrooms, Garlic, Ginger) and Cook Until Fragrant, About 1 Minute. |
|
4
Done
|
Add Soy Sauce (and Optional Dry Sherry) and 3rd (large) Bowl (rice, Chicken, Pork). Continue to Cook, Stirring Occasionally, For About 3 Minutes. |
|
5
Done
|
Add 4th Bowl (green Parts of Scallions, Peas), and Mix. |
|
6
Done
|
Push the Fried Rice to the Outer Edge of the Wok or Pot to Create a Well. Pour the Slightly Beaten Eggs Into the Well, and Cook, Stirring Gently, Until Nearly Set. |
|
7
Done
|
Toss Rice and Eggs Together. Portion Fried Rice in Bowls and Garnish With the Reserved 1 Tablespoon of Scallion Greens. Serve. |
