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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Originally Posted by CFoulke
made me laugh out loud when I read this.....God, what a great sense of humor you have.....I like that in a cyberfriend living in a nebulous data universe in the middle of nowhere - who also subscribes to CD!!!!!
Thank you!
As Jerry Seinfeld and/or Larry David wrote:
Tim: Jerry, it's our sense of humor that sustained us as a people for 3000 years.
Jerry: 5000.
Tim: 5000, even better. Okay, Chrissie. Give me a schtickle of flouride.
ETA: I just realized something hysterical about my suggesting to Jaxson that we share clothes and do each other's hair... I don't even know if Jaxson is male or female. HAHAHA!
I only use sesame oil for this type of cooking and fried rice is best when using left over rice from a day or two ago. Toss in some vegetables you have in the fridge and poof you are pretty much done.
We've only ever used this one (and my family are Chinese immigrants)! You could add peas and mushrooms if you'd like. Thinking about it now it's more of a breakfast dish 'cause we'd usually cook right in the mornings.
2 large eggs
6 ounces ham
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
2 tablespoons light soy sauce or oyster sauce, as desired
Lightly beat the eggs with the salt and pepper. Chop ham into cubes/squares.
Heat a wok or frying pan and add two 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 two tablespoons oil. Add the rice. Add ham. 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. Serve hot.
I make a very large pan of rice so it can sit in the fridge a day or two before I make fried rice.
3 T. Vegetable oil
2 lg eggs, beaten
1 c. diced meat; pork, chicken, shrimp I leave whole tails cut off
1/2 c. green onions, sliced (use green parts also)
3 c. cooked rice, cooled
1 T. Soy sauce
1/2 t. Sesame seed oil
Very similar to mine except I add oyster sauce. Just a touch - maybe a tablespoon or so. I've found that the oyster sauce is the "secret ingredient" that was needed to make it taste great. When I first tried to make fried rice I just used the soy sauce but it was always missing something. The oyster sauce solved that.
The great thing about fried rice is you can add whatever you want to it, so measurements pretty much go out the window. It's just a matter of adding and tasting as you go (at least in my case).
I was glad to find this old thread. I have some left over ham from supper last night and also some left over rice in the fridge.....so the thread gave me lots of ideas and liberty to be entirely creative (no need for Kikkoman Fried Rice Mix) I think I have some green onion (1 or 2), celery, carrot, and some dried mushrooms I will start to re-hydrate. With a simple green salad....I think I am in business. I also have a smidge of oyster sauce per HS Dude's suggestion.
This will help me use up left-overs, in my household the only way left-overs are welcomed is if they are "transformed" into something new. Just re-heating last nights supper is a "no-no".
I make a very large pan of rice so it can sit in the fridge a day or two before I make fried rice.
3 T. Vegetable oil
2 lg eggs, beaten
1 c. diced meat; pork, chicken, shrimp I leave whole tails cut off
1/2 c. green onions, sliced (use green parts also)
3 c. cooked rice, cooled
1 T. Soy sauce
1/2 t. Sesame seed oil
In large skillet or wok heat 1 T. oil over medium heat. Add eggs & cook without stirring until set. Invert skillet over cutting board to remove cooked eggs. Cut into 1 1/2"x 1/2" strips I dab with paper towel to remove any excess oil then set aside. In same skillet heat remaining oil over medium high heat. Stir fry meat if raw, if precooked stir fry onions at same time as precooked meat for 3 minutes or until tender. Stir in cooked rice & egg strips,(or other add ins below) sprinkle with soy sauce & stir well to mix, heat through then add sesame seed oil mix throughly I serve with rice noodles for crunch.
This is only a guide line I never follow a recipe when I make mine. You can add diced up mushrooms, cooked carrots, peas for color too. I've used regular white or yellow onions if I don't have green onions on hand.
This is a good recipe. I'd rep you but I can't right now...gotta spread it around.
When I've cooked fried rice, one of the things I've noticed that makes a difference - let the rice get really cold after you cook it initially. I put mine in the refrigerator for an hour before I start the "fried rice" process.
And the sesame oil makes ALL the difference!
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Never even entered my mind you silly girl . I'm a mama
