Best Fried Rice Recipe

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How to Make Fried Rice

1/4 Cup olive oil or veg. Oil
4 Cups cooked rice
1 Tablespoon soy sauce
1 Cup frozen peas and carrots mix, thawed
3-4 green onions, chopped
2 eggs, slightly beaten
*add chopped pork or chicken, if desired, for a chicken or pork fried rice recipe

In skillet, heat oil and add rice. Stir in soy sauce. Cook and stir 1 minute. Add peas and carrots and cook 2 minutes or until heated through. Make a well in by pushing the rice to sides of the pan. Quickly stir in eggs in the hole. Cook until set. Stir eggs into rice and cook until eggs are completely done. Add more soy sauce, if desired.

How to make pork fried rice

Easy recipe for pork fried rice. Add or subtract any vegetables you choose or use chicken or shrimp in place of pork.
3 cups cooked rice
Pork cut in small cubes
Oil for frying pork
Shredded carrots
Fresh or frozen peas, thawed
2 eggs
3 Tablespoons soy sauce

In skillet, cook pork in 1 tablespoon oil until no longer pink. Add in rice, shredded carrots. Cook and stir about 5-8 minutes until warmed through. Push rice along sides making a crater in the middle. Break 2 eggs in crater and cook and stir until scrambled. When eggs are completely cooked stir eggs into the rice mixture and add peas and soy sauce.

Reader's Best Fried Rice Recipes

Vegetable Enhanced Steamed Rice

1 C long grain brown rice
1 C of chicken broth
2 C of water, divided
1/4 C green onions, chopped
1/4 C red bell pepper, diced
1/4 C French style green beans
1/2 C frozen corn

Place the rice into an ovenproof casserole dish.
Pour the chicken broth and 1/2 C of water over the rice.
Pour the remaining water into the cooker and place the trivet into the water.
Place the casserole dish onto the trivet.
Bring the pressure to high and cook 30 minutes.
Allow the pressure to fall on its own.
After the pressure has fallen add the bell pepper, green beans and corn to the casserole.
Replace the lid on the cooker but do not lock.
Allow the rice and vegetables to steam for 20 minutes or until the rice is tender.

Short grain rice can be used but it will take a little longer to cook. Add an additional 7 minutes to the cooking time if using short grain rice. When cooking rice always allow the pressure to fall on its own. This will ensure the rice has plenty of time to soften without overcooking.

Tomato Brown Rice Salad

2 cups cooked brown rice
1 pint cherry or grape tomatoes, cut in half
1 Tbsp balsamic vinegar
1/4 cup lemon juice
1 tsp honey
1 shallot, minced
1/2 cup light olive oil
1/2 tsp sea or kosher salt
1/4 tsp fresh black pepper

In large bowl, toss together, gently, the rice and tomatoes.
In separate bowl, whisk together the balsamic vinegar, lemon juice, honey, and shallot, until combined.
While whisking, slowly pour in olive oil, whisking steadily until dressing starts to thicken or emulsify.
Sprinkle in the salt and pepper, and mix until just combined.
Pour dressing over the rice and tomato mixture, tossing until well coated.
Put in sealed container and keep cool (may be refrigerated but doesn't have to be) until ready to eat.

Makes 4 servings

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