Fried Rice

Social Distancing continues!

Here’s a recipe I’ve been eating about once per week. I’ll make up a big pot of rice for some dinner, and I make this with the leftovers the next day. This is of course a blank canvas for whatever you want to add; chicken, shrimp, port, broccoli, cabbage, carrots… ANYTHING.

I’ve had 2 epiphanies with my fried rice recipe recently. The first was when I realized I liked a short-grain rice best. I made this video with long-grain rice, but I’m really loving the extra chewiness I find with short-grain. The second realization was that you really don’t need to go crazy with your sauce in fried rice. I used to add soy sauce, sugar, & mirin. Now, just give me vinegar and oyster sauce. My wife and I agree that it actually makes a better sauce.

INGREDIENTS

Day-old rice

4 or 5 cloves of sliced Garlic

1 Onion sliced thin

2 Eggs

Peas

Corn

And whatever else you want to throw in!

SAUCE

Oyster Sauce (I like about 1 Tbsp, but it’s up to you)

Rice Vinegar (slightly less amount compared to the Oyster sauce)

RECIPE

Listen, I’m not going to go into detail giving ingredient amounts. Play around with it! Use about 3 cups of old rice, maybe 1/4 cup each of whatever vegetable or protein you want. Maybe use a tablespoon of oyster sauce & 2 teaspoons of rice vinegar. I don’t know, dude… I do it up a little different every time. Watch the video, you’ll figure it out.

I highly recommend eating this with Kimchi.