 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The rice needs to stir-fry in a generous amount of oil. (It's fried rice, after all.) If you don't use enough oil, the dish starts to taste more like a rice casserole. Note that except for the 2 eggs, 1 onion, and 1 garlic clove, all the other ingredients begin with 4. Ingredients:
1 medium onion, halved from pole to pole; each half cut into 6 wedges |
4 to 6 ounces meat of choice, cooked or raw, cut into bite-size pieces |
4 to 6 ounces vegetable of choice, cooked or raw, cut into bite-size pieces |
1 large garlic clove, minced |
2 large eggs, beaten |
4 tablespoons soy sauce |
4 tablespoons vegetable oil |
4 cups cooked rice |
4 scallions, white and green parts, minced |
Directions:
1. 1. Set a heavy-bottomed 12-inch nonstick or cast iron skillet over low heat while preparing meat, vegetable, garlic, and eggs. Marinate the meat in 1 tablespoon of soy sauce. Three to four minutes from making the fried rice, increase the heat to high and turn on the exhaust fan.
2. 2. Put 1 tablespoon of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute. Add the raw meat or vegetable; stir-fry until crisp-tender for vegetables or lightly browned for meat, about 1 minute. Add the cooked meat or vegetable; stir-fry until lightly browned, about 1 minute longer. (If both meat and vegetables are raw or cooked, stir-fry the meat first, giving it a little head start.) Stir in the garlic, then transfer the mixture to a plate; set aside.
3. 3. Put the remaining 3 tablespoons oil in the skillet; heat until shimmering. Add the rice; stir-fry, breaking up clumps, until heated through, about 2 minutes. Add the egg; stir until scrambled, about 1 minute. Return the meat/vegetable mixture, along with the remaining 3 tablespoons of soy sauce and the scallions, to the pan and stir to combine. Serve immediately.
4. How to Cook Without a Book by Pam Anderson, Copyright © 2000 by Pam Anderson. Published by Broadway Books. All Rights Reserved. Pam Anderson is the former executive editor of Cook's Illustrated and author of the bestselling The Perfect Recipe: Getting It Right Every TimeMaking Our Favorite Dishes the Absolute Best They Can Be. She lives with her husband and their two daughters in New Hope, Pennsylvania, and makes dinner (almost) every night.
|
|