Stir Fried Rice

Stir Fired rice is a very versatile dish that can be a really tasty one dish meal. You can use leftover rice or just about any leftover meat you may have. I especially like to use leftover pork or chicken to add protein to the dish. Shrimp is also a delicious addition. We got the recipe from the Kansas City Star a couple of years ago, where it was attributed to James P. Dewan of the Chicago Tribune. Give it a try and feel free to use any vegetables you like and any meat you want or any combo you can come up with. Just use this as a basic recipe and use your imagination from there. 

Ingredients:

1 OZ. Soy Sauce

2 OZ. Chicken Stock

1 OZ. Oyster Sauce(optional)

2 OZ. Peanut Oil or other vegetable oil

2 Eggs Beaten

Salt as needed

8 OZ. Onion, cut into a medium dice

1 Carrot, Cut into a medium dice

1 TBSP Minced Garlic

1 TBSP Peeled and Minced Ginger

1 Cup Peas(I use frozen)

3 to 4 Cups Cooked Rice(Leftover from carryout Chinese works well)

1 TBSP Sesame Oil

2 Green Onions, sliced on the bias

Preparation:

Combine soy sauce, chicken stock and optional oyster sauce in a small bowl and set aside. Heat a large skillet or Wok over high heat. Add one TBSP of the oil to coat the bottom of the pan. Add eggs and season to taste with salt, and cook until lightly scrambled. Transfer eggs to a bowl. 

Return pan to high heat and add another TBSP of oil. Stir in onion and carrot; saute until tender. If you are using uncooked meat, you would add it at this time too and cook until done. Add garlic and ginger and saute until fragrant.

Add Peas, rice, cooked eggs and reserved soy sauce mixture and saute until warmed through and liquid is absorbed. If you are adding  cooked meat you would add it here as well. 

Remove from heat and stir in sesame oil. Check for seasoning and adjust with soy sauce, additional sesame oil or hot sauce as desired, Garnish with the sliced green onion then serve and enjoy.