Thursday, January 27, 2011

Chinese Fried Rice

I have had such a hankering for Chinese food lately! So, I decided that I'd figure out how to make it at home. It was so much fun! And I was surprised at how easy it was to recreate Chinese-restaurant quality fried rice! Also, it didn't use any exotic ingredients, just items that you likely have in your kitchen already. You really should try this at home. 

I think this would be a fun dish to make when you are entertaining, because it is so fun to prepare in the wok and everyone would have a blast watching. Also, the rice is best if you make it the night before and let it cool. HELLO- anything you can make ahead is ideal for entertaining! AND, it is ready so fast that this way you can serve it to your guests right away when it's sure to be fresh and hot! :) Fun to make, fun to watch, fun to eat.  

Ingredient List: 
2 cups precooked, cold rice
2 eggs, beaten
2 Tbsp Soy Sauce
1/2 medium onion, diced
1 cup frozen peas & carrots
1 Tbsp pineapple juice
1/3 cup diced pineapple
3 Tbsp vegetable oil, divided
(**you could add chicken and make this a main course, but I decided to leave my fried rice as a side dish because I served it with a chicken and vegetable stir fry)

In your wok, scramble your eggs and then remove from pan:

Heat 2 Tbsp of the vegetable oil in your wok 
(test to see if it's ready by throwing in a single grain of the rice- if it hisses a little then it's ready). 
Then, add in all the rice and stir fry for a few minutes before adding in 2 Tbsp soy sauce and continuing to stir until it is all mixed in. Again, remove rice from the wok:

Heat 1 Tbsp of the vegetable oil in your wok, and saute your diced onion:

When your onion has become translucent and sweet, add in the cup of frozen peas and carrots: 

When the peas and carrots have heated thru, add in the diced pineapple and 1 tbsp pineapple juice: 

Then invite the rice and scrambled eggs back into the wok:

And stir fry for a couple minutes until everything is mixed well and hot:

Then simply transfer to a serving dish and enjoy while it is hot!

Ni Hao!

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