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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!! Ingredients:
1 tablespoon canola oil (i use olive oil) |
2 large eggs, lightly beaten |
3/4 cup yellow onion, minced |
1 cup chinese-style roast pork, chopped (i use thick bacon strips) |
4 cups cooked long-grain rice, chilled |
3 tablespoons low sodium soy sauce |
2 cups iceberg lettuce, shredded (optional) |
1/2 cup frozen green pea, thawed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup green onion, minced |
1 teaspoon dark sesame oil |
Directions:
1. Heat canola oil in a large nonstick skillet over medium-high heat.
2. Add eggs; stir-fry for 1 minute or until done. Remove from pan.
3. Add yellow onion to pan; saute 2 minutes or until translucent.
4. Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
5. Add rice and soy sauce; stir-fry 2 minutes.
6. Return eggs to pan; cook 1 minute.
7. Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
8. Sprinkle with green onions, and drizzle with sesame oil.
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