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Fried Rice

This document provides a recipe for Fried Rice, detailing the ingredients and cooking methods required. It includes instructions for preparing jasmine rice, cooking vegetables, and combining them with scrambled eggs and seasonings. The recipe emphasizes the importance of timing and preparation for optimal results.

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ocullen25
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2 views2 pages

Fried Rice

This document provides a recipe for Fried Rice, detailing the ingredients and cooking methods required. It includes instructions for preparing jasmine rice, cooking vegetables, and combining them with scrambled eggs and seasonings. The recipe emphasizes the importance of timing and preparation for optimal results.

Uploaded by

ocullen25
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Fried Rice

Pan 1: Saucepan with a lid:

2 C Jasmine Rice

Cook the Rice

Bring a small pot with rice, a pinch of salt, and 2 ½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.

******************************************************************

Pan 2: Small saucepan

2/3 cup matchstick carrots

1/4 cup frozen green peas

¼ cup edamame

¾ cup finely chopped broccoli

*******************************************************************

Pan 3: Large Frying Pan

½ diced onion

2 tablespoons vegetable oil

3 eggs

soy sauce aprox ¼ cup

sesame oil, to taste (optional)

Siracha and/or teriyaki to taste (optional)


Directions

***Prioritize your rice & cooked vegetables, then prep the rest
of the ingredients****
1. While your rice is simmering low heat burner……..

2. In a small saucepan, boil the carrots first in water about 3 minutes.


3. Drop peas, edamame, broccoli into boiling water with carrots for about 60
seconds until tender and warm, and drain.
4. Heat large frying pan and pour in oil, cook onion for about 3 minutes until
softened.
5. Crack in eggs, stirring quickly to scramble them with the onion season with
salt and pepper (making what looks like an onion scrambled eggs)
6. Carefully add the drained vegetables to the egg; season again with salt and
pepper.
7. Stir in cooked rice.
8. Pour in soy sauce, and toss rice to coat. Drizzle with sesame oil and siracha
or teriyaki, if desired, and toss again.

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