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Chinese Fried Rice

Chinese fried rice is one of the simplest dishes in Chinese cuisine, right next to congee (Chinese porridge). Unlike congee, fried rice can be whipped up in under 10 minutes, whereas congee takes at least an hour to make. Congee is not ideal when you are hangry (angry because you are hungry) and need food right away. Depending on the state of my hunger, I would either make a basic no frills fried rice (read below) or make shrimp or kimchi fried rice (latter is a Korean dish).

If you find yourself in my shoes, feeling a little hangry and need food NOW, make some plain fried rice, which will be ready in under 10 minutes. Day old rice works best, so make a few extra cups of rice the next time you make dinner and use the leftover rice for making fried rice the next night. Sometimes, the simple things in life are the best things.

Serves: 4

4 cups cooked rice (day old)
4 eggs, beaten
2 cups frozen vegetables
1 sprig of green onion, chopped
Pinch of salt
2 tbsp vegetable oil, separated
2 tbsp soy sauce (optional)
1 tsp sesame oil (optional)

1. In a large saute pan, heat 1 tbsp of vegetable oil over medium high heat.

2. Add a pinch of salt to the beaten eggs.

3. Once the oil starts to shimmer, pour the beaten eggs into the saute pan and scramble until it is still soft, but not fully cooked. Set aside.

4. To the same pan, add 1 tbsp of vegetable oil.

5. Add in the cooked rice, breaking it apart with a wooden spoon. Stir frequently.

6. Make a empty space in the middle of the pan and add the frozen vegetables. Stir until the frozen vegetables are cooked through.

7. Pour in soy sauce and sesame oil. Mix.

8. Add scrambled eggs and green onions, stir fry until combined.

9. Serve immediately.

I love adding ketchup and siracha hot sauce to my fried rice.

Source: Frugal Allergy Mom

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