Day old rice and melted butter are the secret ingredients that make this fried rice better than the restaurant. Perfect amount of soy, perfect texture. Great as a meal in itself or a side dish.
Ingredients
3 cups uncooked Jasmine rice, cooked (preferably the day before)
3 Tablespoons grape seed oil
3 eggs, beaten
2 teaspoons sesame oil
3 Tablespoons soy sauce
1 cup diced cooked ham
1 cup frozen mixed vegetables (broccoli, carrots, water chestnuts, sugar snap peas)
2 Tablespoons unsalted butter
2 green onions, sliced thin
Instructions
Cook rice.** If you didn't make it the day before. As soon as it's done, lay it out on a 9x13 baking dish or a baking sheet. Allow to cool. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Pour in beaten eggs and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from skillet and allow to cool. Cut into strips and then into smaller pieces, set aside.
Add 2 Tablespoons of grape seed oil to the wok and add the rice and cook for 2 minutes. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
Add ham, vegetables and cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs and green onions and stir gently. Season with salt & pepper. Serve immediately.
**Note: Day old rice, rice that's cooked the day before and refrigerated overnight makes the best fried rice. If it's freshly made, you may get mushy results. There are ways around it if you want to make fried rice the same day you make the rice.
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