Fried Rice

 

We had a hard time adapting to the new flavors of New Zealand.  We had to completely rethink the way we cook and eat.  So many of our foods aren't accessible, and if they are accessible they aren't a smart use of funds.  So we've changed, and this was one of the first recipes that everyone could agree on.  Its great all year because I can make use of seasonal veggies.  Ryan likes to make a Thai version of this with coconut milk. 

Fried Rice

8 cups cooked rice, chilled

3 Tbs canola or coconut oil

1 small white onion, chopped

2 cups fresh or 1 cup frozen vegetables (cabbage, spinach, broccoli, carrot, and celery do well)

1/2 cup soy sauce, to taste

2 eggs, lightly beaten

2 Tbsp chopped green onions

cayenne pepper

1 cup of shrimp, chicken, or pork, optional

 

Instructions -

1. Preheat a large skillet or wok to medium heat. Pour oil in the bottom. Stir in half the rice and toast the rice for 5-7 minutes.  Transfer rice to a large bowl.  Repeat with the other half of the rice.
2. If using meat, now is the time to cook it in the skillet with oil, then add cooked meat to the large bowl.
3. In the heated skillet, add a little more oil and white onion and vegetables and fry until tender.
4. Slide the veggies to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
5. Add the rice to the veggie and egg mixture back into the skillet. Pour the soy sauce on top and sprinkle in the cayenne pepper, to taste. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

photo by www.therecipecritic.com