At my sister-in-law’s wedding, my daughter fell in love with some fried rice that was served. I evaluated several recipes, watched the chefs at Benihana, and created my own. It is a good “refrigerator velcro,” able to take on any random vegetables that you may need to eat before they go bad. It is really less of a recipe than it is a technique. For vegetarians, the meat and egg can be omitted.
2 cups uncooked rice*
Sesame Oil—3-4 tablespoons, total
1¼ pounds meat (chicken, beef, etc.) cut into pieces about the size of dice
3-4 cups (approximately) diced vegetables (Good choices include bell pepper, peas, carrots, bean sprouts, broccoli, and onions)
soy sauce (I like light soy sauce)
2 tablespoons sesame seeds (optional)
- Prepare rice in the traditional fashion. It can cook while you do other tasks (such as cutting vegetables)
- Place some oil in pan (I use a high sided cast iron skillet) or wok, and brown meat
- Push meat to sides, and add more oil. Scramble egg (fry/break yolk/mix up)
- Push meat and egg to sides. Add a bit more oil, and cook vegetables for 2-3 minutes. If there are onions, they should just turn translucent
- Add the balance of the oil, and add rice and sesame seeds, and stir until rice takes a brownish color. Stir, mix, and add soy sauce to taste.