Smoky Fried Rice

Recipe by The Spice Guru
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • GROUP ONE
  • 1
    tablespoon peanut oil
  • 12
    cup chopped white onion
  • 4
    thinly sliced green onions
  • GROUP TWO
  • 2
    beaten eggs
  • 1
    tablespoon peanut oil
  • 1
    dash toasted sesame oil
  • 1
    dash soy sauce
  • GROUP THREE
  • 1
    tablespoon hickory bacon drippings
  • 3
    cups fluffed cooked cold long-grain rice
  • 23
    cup thawed drained frozen peas and carrot
  • 3
    teaspoons soy sauce
  • 1
    dash toasted sesame oil
  • GROUP FOUR (OPTIONAL)
  • 34
    cup diced cooked chicken (or 3/4 cup cooked baby shrimp) or 3/4 cup diced cooked ham (or 3/4 cup cooked baby shrimp)
  • 1
    teaspoon soy sauce
  • 1
  • 1
    dash toasted sesame oil
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DIRECTIONS

  • THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
  • BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
  • HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
  • REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
  • SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
  • POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
  • ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
  • RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
  • SEASON rice to taste; GARNISH with red pepper flakes if desired.
  • SERVE and enjoy!
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