Friday, May 4, 2012

Fried Rice

My daughter-in-law Amanda fixed us a wonderful dinner with an Asian flair a few weeks ago. Andy and I liked it so much we ended up fixing it Wednesday night when Momma came over. I had been noticing a fried rice recipe floating around Pinterest and Amanda confirmed it was the same one she used. Go ahead and fix your rice the night before. It'll make it a breeze to prepare!

Amanda's friend Selena shared her special lemon soy sauce recipe with her and it added a nice touch to it.  I'll be posting it and the baked sweet and sour chicken we fixed with it soon.

  • 3 cups cooked white rice (I used long grain rice and cooked per directions)
  • 3 tbsp. sesame oil
  • 1 cup frozen peas and carrots** (thawed)
  • 1 small onion, chopped
  • 2 tsp. minced garlic
  • 2 eggs, slightly beaten
  • 1/4 cup soy sauce

In a large skillet on medium high heat, heat the sesame oil. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! 

**We went to three different grocery stores and none of them sold frozen peas and carrots. All I could find was some with corn mixed in. Worked just fine!!

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