Fried rice

Fried Rice

Date: 9/20/2011


  • 1.5 cups dry rice (cooked a day ahead and refrigerated)
  • 3 T oil
  • 1 T toasted sesame oil
  • 1 T soy sauce
  • 3 eggs, beaten
  • 1/3 lb shredded chicken or pork
  • 1 c. frozen carrots/peas mix
  • 3 cloves garlic, diced
Heat the oil in a skillet and dump in the cold rice. Cook the rice for a few minutes in the oil, stirring occasionally. Add the garlic, peas/carrots mix, shredded meat and stir to combine. Drizzle the tablespoon of toasted sesame oil and soy sauce over the rice mixture and stir to combine. Let the rice cook for a few more minutes to cook the peas/carrots and garlic.
Meanwhile, scramble the eggs as you like them in a separate pan. When the eggs are done and the rice mix is hot, stir the eggs into the rice mix.

Time to table: 20 minutes

Servings: 2 adult dinners, 2 adult lunches, 1 toddler dinner

Ben: Love

Erin: Like

Annie: Dislike

Notes: For some reason, Annie wouldn’t even LOOK at this dish tonight. She was excited to get into her chair, as usual, took one look at the food and looked away in disgust. Ok then, kid. [Note from Erin: Ben seems to forget that the culprit of Annie not liking this MAY have been her puking the day prior and still being a bit wary around food. She’s eaten this before just fine – not devouring it but she’ll eat it] I like making fried rice because it’s another dish where you can use whatever you happen to have on hand, we’ve used onions, green onions, celery, and sweet potato as some examples. I also used to add some spice to give it some flavor, but since Erin doesn’t like any, I’ve just taken to doctoring mine with sriracha after the fact.

Annie does not want fried rice

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