Prep 10 mins
Cook 10 mins
This is a great side dish to any oriental main course, or heck, it's even pretty dog-gone good as a snack straight on its' own.
- Pre-cook the rice in a medium large pot with the water on medium heat. Normally you should use equal amounts of rice and water, but since we are going to fry it in a bit, I cook it a little dry so it doesn't get all mushy before its done. Just remember to stir often and keep a close eye on it. Once it absorbs all the water, take it off of the heat so it doesn't stick and scorch in the pan. It's precooked!
- Place your wok on the stove and turn the heat on medium high. Coat the entire inside surface of the wok with olive oil & butter, and add enough to cover the bottom about a 1/4 of an inch. Once the oil is starting to get good and hot, toss in the pre-cooked rice. Let this sizzle and stir for a moment, and then make a well in the bottom for the onions, garlic, and eggs. Add a little oil if needed. Brown the onions, garlic, and eggs and then stir the rice back in on top of it. Keep stirring and mixing until the eggs are thoroughly cooked. Add in the soy sauce, and mix it some more. Keep stirring and don't let any rice stick on the bottom too long. When it smells really good and has a nice golden color to it, its time to eat! Get ready to serve it up with your main dish and prepare to hear plenty of ohhs and ahhs.
A great supporting player. More veges would elevate this to 5 stars. But as basic fried rice, it was great. Subbed jasmine rice for instant, and omitted the butter. Lovely, nutty flavor.