I've taken a bit of a break from my blogging, I'm not sure why, but I have. Break is over! I've made some changes to the appearance of my blog some, and the content will be expanding as well. My crochet hobby has taken a bit of a life of its own, and I've started taking orders for finished products. That has resulted in me creating patterns along the way, and now I will start sharing them with all of you! It’s been frustrating to me going through people's patterns to find that they aren't written well, so I am very much looking for feedback on any patterns I post. If there are errors I'd like to know as soon as they are discovered so I can correct them. I hope you all enjoy the posts to come ☺
Thursday, August 8, 2013
I am typically not a fan of rice. I have to be in the mood for it, and then I tend to only like it certain ways. The other day I randomly got a craving for fried rice, which was odd, normally if I'm presented with fried rice I just pick the veggies out and eat them. So I decided to take a stab at making my own. I must say if all fried rice tasted this good I'd eat rice a heck of a lot more than I do! Now I know you just have to trust me that its delicious until you make it yourself, but if it helps, my brother in law said it was "Amazing" and my husband said it was "hands down the best fried rice I've ever had". On top of being yummy this recipe is all natural, and free of any chemical laden foods that may be used in the making of fried rice you get from the store or restaurant. I also promise its not complicated at all!
Now this recipe is for quite a bit more food than my usual recipes. Yes, I did make this to take for lunch, but I also made enough for my husband and brother in law to have some for lunch too.
What You Need:
2 Cups Jasmine white rice
4 Cups water
1/2 Cup cooked carrots (I diced fresh organic carrots and boiled them till they were tender)
1 1/4 Cup frozen organic peas
3 tbs garlic pepper salt (I use a premixed blend)
3 tbs soy sauce
What You Do:
In a sauce pan combine the 4 cups of water and 2 cups of rice, and bring to a boil. Once boiling turn down to a simmer. Simmer the rice until there is no standing water. Do check on it to ensure the rice doesn't scorch. Once the standing water is gone turn the heat off and let it sit in the pot with the lid on it while you do the remaining steps.
In a large frying pan (I used a deep one) crack one egg into the pan, scramble it. When the first egg is about 2/3 way cooked add another egg and continue to scramble. Do this with each egg until you have all 5 cooked through. By adding the eggs one at a time directly to the pan, instead of whipping them in a bowl, you get smaller egg pieces, and you get that lovely yellow and white color combo in the scrambled egg bits. Add the peas, carrots, and garlic pepper salt. Constantly stir till the peas and carrots are heated through. Then add the cooked rice, and the soy sauce. Stir till everything is well mixed. Let it saute for about 5 more min, stirring every min or so. Then remove from the heat, serve and enjoy!
If you like to eat fried rice as a dish by itself you can add any sort of meat, or tofu you like. I added leftover grilled chicken thighs that my husband had grilled us for dinner. I just cubed it up and added it to the serving I made myself for lunch.