Anytime I make a rice dish, I always make sure that I cook extra rice. Why?…..Fried Rice.
I love fried rice. But then again, If I could get away with it, I could eat everything fried. But alas we have weight loss goals to attain and then there is that whole business with having a beating heart so we’ll stick to the fried rice, but skip the fried chicken. (Darn it)
Back when I lived in Indy, there was this Chinese joint one of my friends Erika used to love. It was buffet style and for 7 bucks, you could eat all you wanted and boy did we eat. Only problem is that Erika could eat a truck of food and not gain a single pound but all I had to do was just look at a piece of chocolate and the pounds would pile on. But back to the chinese place. Because we wanted to make sure we got our money’s worth, Erika would always say we have to try at least everything at the buffet. That would mean going back at least once or twice. That was the plan but after once plate of food, we would be so full we couldn’t move. I am not sure what they put in that food ‘coz a few hrs later you would be starving.
That Chinese restaurant was known for one thing.. Fried rice.. They has all kinds. Veggie fried rice, chicken fried rice, pork fried rice, shrimp fried rice…….. the list goes on and on. The fried rice was legendary and they were always running out. So one day Erika asked one of the bus boys how they made their fried rice and he told us three things
Yes that’s right. Soy sauce, Fish sauce and Rice vinegar. Add these three ingredients to your fried rice and every bite will have you feeling like you have travelled back to the Yin Dynasty. I made some for OH the other day and it got a double thumbs up.
-Day old rice
-Veggies (Carrots, bell pepper, zucchini)
– Onion (Tomatoes have no place in fried rice IMHO)
-Soy sauce, fish sauce & Rice vinegar
-Salt & pepper
– Mixed Spice
Chop up all your vegetable and get the ready to cook first. In a non stick pan, add some oil, onion and garlic and let it cook until transparent. about 1 minute. Next, add in all the chopped veggies and let it cook. You don’t want the veggies to over coo, they should still be a bit crunchy. This makes them taste great and adds a freshness to your fried rice. At this point you can add a little spice. I used a little mixed spice because I did not want the rice too spicey. I already have a lot of flavors going into this dish.
Add your cooked rice into the veggies and stir in some rice vinegar, Soy sauce and fish sauce. make sure everything is evenly mixed in. Then let the rice sit on the heat for a while. you don’t want to stir it too much. this will let the rice cook and crunch up on one side before you flip it over. after the Rice is noce and crunchy, move it to the side and Add two eggs to the pan. Stir this into the fried rice until the egg is cooked and well incorporated into the rice.
Add Salt and pepper to taste. Remember that if you are using high sodium soy, you might not need to add too much salt becasue the soy sauce is really salty. However I used a light soy which is low in sodium so I needed to add a bit of salt and pepper.
And Viola, You have your rice. Very cheap to make as you can use whatever veggies you have in the house. There is no limit, add cauliflower, broccoli, french beans etc. If you are watching your carbs, just make sure to use double the veggies as rice and you will still be able to enjoy some rice, but keep it relatively low carb.
I am also thinking about starting another smoothie challenge, If you are interested, hit me up in the comment section. And you can read more about that here.…. and follow me on facebook here