Cooking for Real People: Fried Rice
by Meghan Jackson
I love eating and I like cooking, when it works out in my favor. Too many times have I seen recipes, let my eyes get bigger than my brain and totally botched what could have been a perfectly good dish. I need basic and LITERAL instructions.
Back to me loving to eat, being non-domestic is just a slight bump in the road. It doesn’t stop me from cooking and after two or three times of screwing everything up- I can usually get it down.
So here is one I mastered. I’ve made it a few times and rewrote the recipe so people who don’t cook in their sleep can understand what it means. And nothing against this recipe or the blog it came from, in fact it’s one of my favorites (Life in the Lofthouse)! This a just a dumbed down version for anyone like me who wasn’t born a natural chef.The real recipe is in the image below and my annotations are in bold below
3 cups cooked white rice (day old or leftover rice works best!)
First of all, I think every recipe should have a preface entitled: BEFORE YOU BUY EVERYTHING TO MAKE THIS SHIT WITH, HERE IS AN IMPORTANT THING YOU PROBABLY NEED TO KNOW.Example….
– you will need a double broiler
-you need to let part of the recipe freeze for 7 hours before you can continue on to the next step.
Because let’s be honest- no one actually reads that whole thing until it’s time to cook. Everyone knows the ingredients are the important part.
For this particular recipe the only thing I would put in the BEFORE YOU BUY EVERYTHING TO MAKE THIS SHIT WITH, HERE IS AN IMPORTANT THING YOU PROBABLY NEED TO KNOW section is that the recipe says leftover or day old white rice works best.
Let me note that this should not be an optional part of the recipe. If you go straight from cooking the white rice to frying it, the rice gets very stressed and sticks together. It’s just easier and better for everyone if it was already made and had time to rest.
3 Tablespoons sesame oil (or vegetable oil) Pretty basic… I use Sesame Oil and try to be authentic
1 cup frozen peas and carrots (thawed) – Another pre-note, slightly less crucial- thaw your vegetables before cooking them. If you forget this it’s not life or death on account of they will thaw on their own after they go in the skillet, but…. for best results thaw em.
1 small onion, chopped
2 teaspoons minced garlic – You will need a garlic mincer for this. If you live at home, your parents have one.
2 eggs, slightly beaten- (I used a fork, not a beater)
3-4 Tablespoons soy sauce Psh 7-9 Tablespoons
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
**You could really play around with this rice too! Try adding some diced ham, or green onion Yum!
And that’s pretty much it. However you should know you will smell like fried rice for approximately 3 days shower or no shower. It gets in your skin and nails, so maybe don’t make this the day before your wedding. 3 cups is also a LOT of rice, so make sure people will eat it or maybe donate to the homeless.
Thanks for reading this edition of Cooking for Real People.