Fried Rice Recipe

From Dorothy McNett's Recipe Book.

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Fried Rice

From Dorothy McNett's recipes at A nice side dish to serve with any roasted poultry, etc. It can be made ahead and quickly reheated if necessary. Make it herbal, or spicey, or however you wish to season it! And, it is also delicious served at room temperature.

1 cup rice (any variety, or even a combination...clean out the cupboard!)
2 cups water or broth (maybe a bit more if using brown rice, or a combination)
1/2 - 3/4 teaspoon sea salt

4 tablespoons olive oil, or other oil or butter as desired
3-4 cloves garlic, chopped
1 medium onion, chopped
1/2 green or red bell pepper, chopped
1 small white potato, or small sweet potato, chopped

1/4 pound fresh mushrooms, sliced
1 - 2 tomatoes, chopped (or 1 cup baby tomatoes, cut in half)
1 teaspoon raw sugar or honey
1/4 cup soy sauce
1/2 - 1 teaspoon herb d provence, or curry powder, tumeric, or other seasonings as desired
1/4 teaspoon freshly ground pepper
2 - 3 green onions, thinly sliced
1/4 cup or more of freshly snipped basil or parsley or cilantro

Combine rice, water or broth and salt and cook in your rice cooker, or place in a glass or ceramic batter bowl and cover with a glass or ceramic plate. Cook in microwave 5 minutes on full power, and then 15 minutes on half power, until rice is tender and liquid has been absorbed. Set aside, covered. Heat a heavy bottomed saute pan or a wok or stir fry pan. Add the oil and then stir fry the garlic, onion, pepper and potato 3-4 minutes. Add the cooked rice, mushrooms, tomatoes, sugar, soy sauce, seasonings, salt and pepper, stirring well. Continue to stir fry another 4 - 5 minutes, adding more oil if needed. Stir in the green onions and basil or other herbs. Taste, and correct seasonings to your liking! Serve!

Recipe created 2014-12-14.

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