Fried Rice

When I first started actually doing some real cooking I had no idea how fried rice was made. So, I did a lot of research and came up with MY way of making homemade fried rice. I'm in love with it! It's one of those things that I just can't stop eating. Definitely a splurge meal.

So all you need is some cooked white rice. I just make minute rice. I use a flat skillet, the long rectangle shaped ones that cover two burners, but you can certainly use a large round skillet. First heat your skillet up to medium-high, add any kind of light cooking oil, not too much just to barely cover the bottom, you can always add more. How many eggs you fry depends on how much rice you are making or how many eggs you like in your fried rice. When I make about three large servings, I fry two eggs.

So when the skillet gets hot, crack two eggs in the oil and swirl around with a spatula, breaking the yolks and kind of mixing the whites and yolks together. When the eggs start to harden a bit, chop them up in to small pieces with your spatula and dump all your rice in the skillet, make sure there is no remaining water in the rice or you'll get popped by the oil!

If I have onions on hand I'll chop some up and throw them in with it. Traditional fried rice has carrots and peas, I'm not into that kind of thing, but if you are, throw them in when you add the rice. I would use fresh or frozen peas that you have thawed, canned peas would get mushy, ewww. Spread your rice out to cover the bottom of the skillet. Let it sit for a few minutes and take your spatula and turn it over so the rice on top is on bottom. Not every grain of rice is going to get turned, don't worry, this is not a perfect, cookie cutter recipe. Let it sit for a few minutes, drizzle some soy sauce, not too much but to make it a light brown color. It's totally fine if not every grain of rice gets covered in soy sauce, don't worry. Sprinkle some fresh cracked black pepper, not salt... I think this is the only time I don't ever add salt, I love it. The soy sauce has enough sodium! Keep turning the rice until it turns golden brown and fried looking. If you start to notice the rice isn't frying that well, add a little more oil. This is one of those recipes that takes a couple of times to master. You normally can't mess it up! Enjoy