Cooking Corner: Fried Rice

Fried Rice, a popular component of Asian cuisine, is best served with other condiments such as eggs vegetables and meat. So, after making this delicious rice recipe, feel free to add anything to give it a bit of variety. For this recipe cooks will need a knife and a frying pan.

Ingredients (serves 4)
¾ Cups of rice
½ of an onion (red or white)
3 stalks of celery
3 green onions
½ cup of mushrooms
Two carrots
Two eggs

One bell pepper
Two chicken breasts
Soy sauce
Salt, pepper, milk, water to taste for eggs

If uncooked, cook the rice before frying. Dice all vegetables and chicken, but keep separate. The chicken may be kept in a plastic bag overnight to marinate. Marinate with any thin non-alcohol based sauce along with a mix of black pepper and soy sauce. It is easy to marinate the vegetables and chicken overnight, store the rice, and fry everything in the morning.

When ready to begin frying, heat the pan on a stove-top at high heat. Lower to medium heat and place chicken in pan. Do not add oil. Fry chicken until golden brown and set aside. Remove frying pan from stove-top and add oil to coat pan. Replace frying pan and add vegetables. Add soy sauce liberally while moving the vegetables constantly with a spatula. When the onions are golden brown, add two eggs and other scrambled egg accoutrements. Suggestions include salt and pepper to taste or water or milk for foamier texture. While the eggs are liquid, add rice and stir. Add more soy sauce and continue stirring. Once the eggs are fully cooked and the rice begins to brown, the dish is ready. Remove from the active burner and serve.

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