Wednesday, 20 July 2011

KWW: Fried Rice

Hi my loves, it's Wednesday again, which means another recipe, another adventure to share.  Today's recipe is one I stole from my dad, I made it a little cleaner and you can change it up as much as you like. It lends itself to a lot of creativity, and it's a great way to use up the leftovers in the fridge. In the case of this meal I used chicken from Monday nights left overs. I also used local eggs, and local (as in from my backyard) veggies, except the mushrooms those I bought at the local market. Enjoy my take on Asian cuisine.
Ingredients:
Cooked Rice (whatever you have, I have tried it with white, jasmine, wild rice & brown rice, either way it comes out great)
1 stalk Celery
1 Scallions (these I got from my garden)
1/2 chopped Onion
Mushrooms
Olive Oil
Low Sodium Soy Sauce
2 Eggs or egg whites.
Black Pepper
Protein of your choice already cooked: cubed chicken, shrimp, beef
Directions:

  1. In a Wok or a large frying pan, heat your oil (just enough to coat the bottom of the pan).
  2. Once heated add eggs and immediately begin to scramble.
  3. Add your rice, STIR continuously
  4. add in chopped celery, & scallions
  5. continue to STIR frequently, salt and pepper if you need to you can add some water to prevent the rice from sticking to the pan
  6. Add in your protein of choice, continue to stir
  7. Add in mushrooms
  8. Once everything looks like it's all mixed out especially the egg, add in a few shakes of soy sauce, and STIR quickly to prevent sticking
Serve hot and enjoy!!!

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