Kate's Loaded Fried Rice

Name: Kate's Loaded Fried Rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons peanut oil; 1 large onion, cut into 1/4-inch dice (2 cups); 3 medium carrots, peeled and cut into 1/4-inch dice (2 cups); 1 bunch green onion, white part only, in 1/4-inch sliced rounds; 8 -12 ounces fresh baby bella mushrooms, sliced 1/4-inch thick; 3 -4 large garlic cloves, minced (1 tablespoon); 3 inches ginger, peeled and minced (1 tablespoon); 3 tablespoons double-black soy sauce (or 3 tablespoons low-sodium soy sauce and 1 tablespoon Grandma's Black Molasses); 1/4 cup dry sherry (optional); 4 cups cooked brown rice, cold; 12 ounces cooked boneless chicken breasts, cubed (1 cups); 12 ounces cooked boneless pork chops (2 cups) or 12 ounces pork loin (2 cups); 1 bunch green onion, green part only, sliced in 1/4-inch rounds (but reserve 1 tablespoon of sliced green parts for garnish); 1 cup frozen green pea, thawed; 3 large eggs, lightly beaten; 1 tablespoon green onion, green part only, for garnish

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Recipe by KateL

This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation.

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons vegetable oil or 2 tablespoons peanut oil
1st BOWL
1

large onion, cut into 1/4-inch dice (2 cups)
3

medium carrots, peeled and cut into 1/4-inch dice (2 cups)
1

bunch green onion, white part only, in 1/4-inch sliced rounds
2nd BOWL
8 -12

ounces fresh baby bella mushrooms, sliced 1/4-inch thick
3 -4

large garlic cloves, minced (1 tablespoon)
3

inches ginger, peeled and minced (1 tablespoon)
1-CUP LIQUID MEASURING CUP (IF USING SHERRY) or 1 RAMEKIN
3

tablespoons double-black soy sauce (or 3 tablespoons low-sodium soy sauce and 1 tablespoon Grandma's Black Molasses)
¹⁄₄

cup dry sherry (optional)
3rd (LARGE) BOWL
4

cups cooked brown rice, cold
12

ounces cooked boneless chicken breasts, cubed (1 cups)
12

ounces cooked boneless pork chops (2 cups) or 12 ounces pork loin (2 cups)
4th BOWL
1

bunch green onion, green part only, sliced in 1/4-inch rounds (but reserve 1 tablespoon of sliced green parts for garnish)
1

cup frozen green pea, thawed
5th BOWL
3

large eggs, lightly beaten
RAMEKIN
1

tablespoon green onion, green part only, for garnish

DIRECTIONS

In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening.
Add 1st bowl (onion, carrots, white parts of scallions), and stir-fry over medium-high heat until softened, about 4 minutes.
Add 2nd bowl (mushrooms, garlic, ginger) and cook until fragrant, about 1 minute.
Add soy sauce (and optional dry sherry) and 3rd (large) bowl (rice, chicken, pork). Continue to cook, stirring occasionally, for about 3 minutes.
Add 4th bowl (green parts of scallions, peas), and mix.
Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set.
Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve.

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