I love fried rice! My very favourite is mushroom fried rice, but I can deal with not having mushrooms if I have to. ;)
I've had a small wok for years now, and since we got a really nice gas stove last December, it works even better! The trick, or so I've been told by chefs in the Chinese restaurants, is to make sure the wok is HOT, and keep everything moving!
I usually start off by putting a couple tablespoons of peanut oil in the wok. While it's getting hot (it doesn't take long!) I dice up some onions and then toss them and bunch of mushroom peices into the wok. I often add a cup or two of mixed vegetables (or just peas and carrots) to the mix as well, and keep it moving around. At this point, I'm usually only using medium heat under the wok. Once the veggies are coming along, I push them to the sides of the wok and crack an egg or two into the centre. I scramble the egg, and keep moving it around until it's cooked; Then I push the vegetable mix into it, and toss everything around so that it's all well-blended.
That's when I crank the heat up to high, and add the cold, cooked rice (I prefer to use Jasmine rice.) Same rule: Keep it moving! A good dash of soy-sauce for colour and flavour, and perhaps a bit of salt & pepper to round things out. Once the rice has been heated through, shut down the heat and serve. :)
So yeah, it's really a mish-mash of leftovers: Leftover rice, leftover veggies, maybe some meat or mild fish (Shrimp = awesome!) Anything goes, really. I've heard that chop-suey is pretty much the same idea, only you're using noodles instead of rice. Mmmmmmm.... chop-suey... :9
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I've had a small wok for years now, and since we got a really nice gas stove last December, it works even better! The trick, or so I've been told by chefs in the Chinese restaurants, is to make sure the wok is HOT, and keep everything moving!
I usually start off by putting a couple tablespoons of peanut oil in the wok. While it's getting hot (it doesn't take long!) I dice up some onions and then toss them and bunch of mushroom peices into the wok. I often add a cup or two of mixed vegetables (or just peas and carrots) to the mix as well, and keep it moving around. At this point, I'm usually only using medium heat under the wok. Once the veggies are coming along, I push them to the sides of the wok and crack an egg or two into the centre. I scramble the egg, and keep moving it around until it's cooked; Then I push the vegetable mix into it, and toss everything around so that it's all well-blended.
That's when I crank the heat up to high, and add the cold, cooked rice (I prefer to use Jasmine rice.) Same rule: Keep it moving! A good dash of soy-sauce for colour and flavour, and perhaps a bit of salt & pepper to round things out. Once the rice has been heated through, shut down the heat and serve. :)
So yeah, it's really a mish-mash of leftovers: Leftover rice, leftover veggies, maybe some meat or mild fish (Shrimp = awesome!) Anything goes, really. I've heard that chop-suey is pretty much the same idea, only you're using noodles instead of rice. Mmmmmmm.... chop-suey... :9