
fried rice makes for an easy weekday dinner. you can't go wrong with it, although i have learned a few tips along the way to enhance it little ways.
first, i cook the rice. because my rice cooker broke a few months ago, i've been cooking rice on stovetop, which is no easy task at first. however, i've found that stovetop rice is better for fried rice because historically, fried rice has been made with leftover rice. fresh rice from the rice cooker usually causes fried rice to be sticky and mushy. stovetop rice accomplishes the texture and dryness that fried rice calls for, especially if you let it sit after it's done cooking. one cup of rice is plenty for this recipe (for cooking, follow the instructions on the package).
while the rice is cooking, i chop up about 1 lb of chicken into 1-1.5 inch cubes. i throw this into the wok and cook until juices flow and no longer pink. then i throw in my chopped veggies: one green pepper, about 7 or so chopped baby carrots, and half chopped white onion. once the veggies start to soften i put the chicken/veggie combo aside and throw in 3 scrambled eggs, seasoned with salt, pepper, and garlic powder. i allow this to cook, scrambling it along the way.. and right before it's fully cooked, i toss in the rice and mix it in with the eggs. then i throw in the chicken and veggies, a tablespoon of soy sauce, and a few squirts of sriracha sauce for heat. mix and serve! :)
first, i cook the rice. because my rice cooker broke a few months ago, i've been cooking rice on stovetop, which is no easy task at first. however, i've found that stovetop rice is better for fried rice because historically, fried rice has been made with leftover rice. fresh rice from the rice cooker usually causes fried rice to be sticky and mushy. stovetop rice accomplishes the texture and dryness that fried rice calls for, especially if you let it sit after it's done cooking. one cup of rice is plenty for this recipe (for cooking, follow the instructions on the package).
while the rice is cooking, i chop up about 1 lb of chicken into 1-1.5 inch cubes. i throw this into the wok and cook until juices flow and no longer pink. then i throw in my chopped veggies: one green pepper, about 7 or so chopped baby carrots, and half chopped white onion. once the veggies start to soften i put the chicken/veggie combo aside and throw in 3 scrambled eggs, seasoned with salt, pepper, and garlic powder. i allow this to cook, scrambling it along the way.. and right before it's fully cooked, i toss in the rice and mix it in with the eggs. then i throw in the chicken and veggies, a tablespoon of soy sauce, and a few squirts of sriracha sauce for heat. mix and serve! :)
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