THIS is... Fried Rice. Super fab fried rice. As in, those expensive fancy restaurants where the guy cooks all the stuff right in front of you has got nothing on me, fried rice. Save yourself some moola, and make this instead.
Cast of characters:
Brown rice (or white if you prefer, but let's have a little health included here!), frozen peas/carrots, onion, eggs, butter, oil, and soy sauce.
Begin by melting 1/2 a stick of butter (or margarine) in a big skillet with about 2 T. of oil. Keep in mind though, that I'm using the amount of rice that came from the 'six servings' directions on the side of the box.
Once your butter is melted, put in 1/2 of a finely chopped onion. I like yellow. If you want to be like {Sumo} then put in about 3 minced garlic cloves, but keep an eye on it, it cooks fast. Once the onions/garlic have started to brown, dump in your rice.
Stir well. You want each piece of rice to have touched that oil/butter mixture. Cook, stirring frequently, for about 6 minutes. Then push all the rice over to one side of the skillet.
Crack yer two eggs into the skillet.
Scramble them up good. Super good.
Once the eggs are cooked, stir the eggs/rice all together. Add 2 cups of rinsed frozen peas and carrots.
Then, stir in 1/2 cup of soy sauce. Yes I said a 1/2 cup. Don't plan on wearing your wedding ring tomorrow because your fingers will be all puffed up from all that sodium.
Turn the heat down, put the lid on until the peas and carrots are hot.
This is one happy pan. It goes great with the (vietnamese) neighbors' awesome eggrolls that they give us at Christmas.
It also goes great with this Teriyaki Chicken. (Bonus recipe; marinate chicken breasts in a blend of 1/3 cup brown sugar, 1/3 cup water, 1/3 cup soy sauce, a few dashes of cinnamon, a few dashes of ginger). Grill. So yum.
Have a wonderful pre-Thanksgiving day! I'm heading into the kitchen with my little sous chefs. Pray for me.
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