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2 cups cooked white rice
1 cup frozen peas thawed
1 steam in the bag broccoli florets-cooked according to package directions
3 eggs scrambles separately.
1 onion chopped
2 cloves garlic chopped
1/3 cup low sodium soy sauce.
3 tbsp. canola oil
cook rice according to package directions- I made 4 servings. Heat oil in a large skillet and add onions and garlic. Cook on medium high until onions just start to get translucent. add cooked rice and soy sauce. Turn heat on high and fry rice until rice gets slightly crispy. Add peas and broccoli. In a small skillet scramble 3 eggs, add to rice and stir well. You can add more soy sauce at the end if you like. Works well in a wok but I don't have one.
2 cups cooked white rice
1 cup frozen peas thawed
1 steam in the bag broccoli florets-cooked according to package directions
3 eggs scrambles separately.
1 onion chopped
2 cloves garlic chopped
1/3 cup low sodium soy sauce.
3 tbsp. canola oil
cook rice according to package directions- I made 4 servings. Heat oil in a large skillet and add onions and garlic. Cook on medium high until onions just start to get translucent. add cooked rice and soy sauce. Turn heat on high and fry rice until rice gets slightly crispy. Add peas and broccoli. In a small skillet scramble 3 eggs, add to rice and stir well. You can add more soy sauce at the end if you like. Works well in a wok but I don't have one.
Sound so good, I see some scrambled eggs in some Chinese /Japanese dishes I think I'd use brown rice though
2 cups cooked white rice
1 cup frozen peas thawed
1 steam in the bag broccoli florets-cooked according to package directions
3 eggs scrambles separately.
1 onion chopped
2 cloves garlic chopped
1/3 cup low sodium soy sauce.
3 tbsp. canola oil
cook rice according to package directions- I made 4 servings. Heat oil in a large skillet and add onions and garlic. Cook on medium high until onions just start to get translucent. add cooked rice and soy sauce. Turn heat on high and fry rice until rice gets slightly crispy. Add peas and broccoli. In a small skillet scramble 3 eggs, add to rice and stir well. You can add more soy sauce at the end if you like. Works well in a wok but I don't have one.
I have tried to make fried rice so many times but somehow it just doesn't end up tasting exactly like what I get at restaurants. I really need to try making it again.
Tip I saw for fried rice was make sure the cooked rice is chilled. I make it the day before or the morning of and put it in the fridge. It firms up the rice and keeps them separated. At the end of cooking, I add a touch of sesame oil. Those two things gives me the take out flavor.
Tip I saw for fried rice was make sure the cooked rice is chilled. I make it the day before or the morning of and put it in the fridge. It firms up the rice and keeps them separated. At the end of cooking, I add a touch of sesame oil. Those two things gives me the take out flavor.
Good tips . What's missing from most home-cooked wok dishes is the "wok hei" flavor and aroma that comes from properly using a very hot wok. I use a 65,000 BTU gas wok burner to achieve this but it has to be used outside (or in the garage). It really makes a difference.
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