The ultimate “clean-out-the-fridge” dish!

Use long grain rice for fried rice. Long grain rice holds its shape and stays separate when stir-fried. Jasmine is one choice because it has a delicate and light floral aroma, not too sticky when cooked, and slightly dry in texture, making it easy to maneuver in the pan. Medium-grain like Calrose or brown rice can be used, but incorporate when chilled or day old as it is stickier. Make sure to always wash the rice before cooking to remove excess starches on the surface, which can cause clumping.

Leftover cold rice is ideal to use because the grains are separate and cook easier in the pan or wok. That doesn’t mean that a fresh pot of rice can’t be used, especially when the craving hits. It only takes about an extra 20 minutes to prepare.  The key to fresh rice is allowing it to cool slightly before using. The cooling process can quickly be done by spreading the rice on a sheet pan at room temperature, or chill in the refrigerator for 5 to 10 minutes if you’re impatient. The rice should be cool to the touch before adding it to the pan.  It is not unheard of to use instant (Minute) rice.

To make a vegetable fried rice, add in leftover vegetables (corn, mushrooms, green beans and diced peppers are all great). If you’re looking to make chicken fried rice (or any protein at all) add any cooked meat found in the fridge.

Ingredients:

• 1 Tab oil
• 2 cloves garlic minced
• 2 tsp minced ginger
• 2 green onions sliced and separate white from green
• 1 10 oz bag frozen peas and carrots (or 1 c – or so – leftover veggies)
• 2 eggs whisked
• 1 c chopped cooked chicken pork or shrimp (optional)
• 3 Tabs soy sauce
• 1/2 tsp sesame oil
• 3 1/2 c cold cooked white rice

Directions: 

1. Heat oil in a wok or nonstick pan over medium-high heat.  Make sure the pan or wok is nice and hot to give the best results.
2. Add in garlic, ginger and the white portion of the green onions.
3. Cook until fragrant.
4. Add rice continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization.
5. Make a large well in the center of the pan with the rice.
6. Pour in the whisked eggs,soy sauce & sesame oil, and scramble until small curds form.
7. Add carrots & peas  (and protein if using) cook until heated.Garnish with remaining green onion and sesame seeds if desired.

Servings: 6 servings

Source:   The 12 year old Vietnamese Boy Scouts at Family Camp one year.