Kate's Loaded Fried Rice

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.
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
- 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
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5th BOWL
- 3 large eggs, lightly beaten
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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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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.