Storm In A B-Cup

“Super” Fried Rice

on May 11, 2013

Tonight I made yet another attempt at cooking fried rice.  I have tried it many a time before, and failed.  Usually it turns out sticky and risotto-y.  But not tonight.  I tried a different technique from usual, one that I should have tried before I think – cooking the rice in advance and chilling it. 

This fried rice has a difference, it had to be bulky enough to serve as a “proper” meal, so I included a bunch more ingredients than are on most lists, but it came out great.  I think the key was boiling the rice til it was just short of properly cooked, then draining it, rinsing with boiling water and putting it in the fridge for a few hours.

The cast of ingredients:

  • 3 eggs, whisked with a dash of milk
  • cabanossi
  • bacon
  • mushrooms
  • prawns
  • 1 onion
  • a splash of soy sauce
  • rice

I don’t have quantities because I kind of just chopped up and threw in what looked like the right amount.  We also have a bunch of left overs, which is always great.

fried rice ingredients

The method:

  • Fry the bacon and prawns together with a couple of teaspoons of vegetable oil until almost cooked.  
  • Add eggs and keep moving around until firm (like well done scrambled eggs)
  • Throw in mushrooms, onion, cabanossi and any other ingredients you feel like and stir fry until the onion is soft and the colour has changed.
  • Add the rice and soy sauce and continue to fry, stirring, until the rice begins to brown.  Take off heat and serve.

Voila!  Super simple, quick and bulky-enough-to-eat-as-a-meal fried rice!

fried rice

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