- 1 - 2 green onions as desired
- 2 large eggs
- 1 teaspoon salt
- Pepper to taste
- 4 tablespoons oil for stir-frying or as needed
- 4 cups cold cooked rice
- 1 - 2 tablespoons light soy sauce or oyster sauce as desired
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
- 2 tablespoons peanut sesame or other oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger optional, minced
- 1/2 cup diced onion or 4 green onions thinly sliced
- 1/3 cup diced carrot cooked
- 1/4 cup frozen peas thawed
- 4 cups cooked white or brown rice cooled completely
- 1 cup chopped cooked shrimp, pork or beef
- 2 eggs lightly beaten
- 3 tablespoons soy sauce
- Salt and freshly ground black pepper to taste
Heat the oil in a wok or large skillet over high heat.
Add the garlic, ginger and onion and cook, stirring constantly, for 1 minute.
Reduce the heat to medium, and add the carrot, peas, rice and meat and cook, stirring, for about 5 minutes.
Use your stirring spoon to make a well in the center of the rice and pour the eggs into it. Let the eggs cook for 1 minute, then slowly start to stir and incorporate the egg into the rice.
Add the soy sauce and cook for 2 minutes longer, stirring and tossing with the spoon.
Season to taste with salt and pepper.
Tips & Warnings
- The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.
- You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.
- Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can't take too much back.
- Try a few drops of sesame oil in the egg before you cook it.
- For a spicy fried rice, add crushed red pepper flakes to the wok with the garlic.
- For an added touch of flavor, serve the fried rice with hoisin or oyster sauce on the side.
- Don't use hot rice, or you'll have a gloppy mess. Cooling the rice makes the grains separate
- 4 oz Shitake mushrooms dried
- 2 cloves Garlic fresh diced
- 1 cup Rice brown organic
- 2 cups Spring water 1/2cup to soak the mushroom
- ¼ tsp Sea salt
- 3 Green onions slices thin
Soak the mushrooms in the 1/2 cup of hot water for 30 minutes.
Remove the stems from the caps, they are too tough to eat.
Pour the soaking water and the other 2 cups of water in a small pot along with the rice, salt, soaked mushrooms and garlic.
Bring to a boil and turn down to a slow simmer, place lid on pot and cook until all of the water has been absorbed.
This will take 20 to 30 minutes to cook. Garnish with sliced green onions.
Serve with stir fried veggies and a splash of good soy sauce.
Shiitake mushroom are loaded with vitamin D and according to their ancient folk medicine they also are used to treat heart disease and prevent cancer. This is a recipe that uses dried shiitake mushrooms. These mushrooms may be found in local markets and in Asian food stores. They have a very deep earthy flavor.