Fried Rice

The problem we have with fried rice served almost everywhere is that the rice is not fried, it is steamed. So, we have taken a different approach and really fried the rice before we add the other ingredients. The result is a crunchy, nutty dish that is unique from any you have eaten elsewhere.

Ingredients:

• 2 TBS olive oil
• 2 1/2 cups frozen rice (we freeze ours in a 1 qt. ziplock baggie for easy storage and to make breaking the rice up easier when you are ready to use it).


• 1-2 cups of vegetables***
• 2 cups shredded chicken, shredded pork or small cubes of Serrano ham (Optional)
• 1/4 tsp red pepper flakes
• 1-2 beaten eggs


• Toasted sesame seeds

Sauce Ingredients:

• 3-4 TBS soy sauce
• 2 TBS mirin
• 1-2 TBS rice vinegar
• 1 TBS toasted sesame oil

If your rice is in a ziplock bag (recommended), you can pound it to break up the frozen lumps.

Heat oil over medium heat in a non-stick pan and add the frozen rice. Spread the rice into a uniform layer as it thaws.

Cook rice until the bottom is a golden brown (about 15-20 minutes).

Flip rice 'patty' (either in pieces or whole if you are brave) and continue to brown. After 5-10 minutes, break up the rice and add vegetables. Stir fry over medium to medium high heat until vegetables are crisp-tender.

Add protein and pepper flakes and warm through.

Add sauce ingredients and heat through.

Add beaten egg(s) and cook until set.

Serve topped with toasted sesame seeds.

***You can use any combination of vegetables including shredded carrots, steamed and chopped broccolini, cauliflower, ...