FRIED RICE BY SALLYE
If you have ever been to a Kobe Japanese Steakhouse, you will find they cook their fried rice this way, only using an open top grill in front of you.
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- 3 large
- 2 Tbsp
- minced garlic
- 2 Tbsp
- minced ginger
- 1 bunch
- chopped green onions, green & white separated
- 8 c
- cooked long grain rice
- 3 Tbsp
- soy sauce
- salt & pepper to taste
- peanut oil
- 1/2 lb
- meat cut into bite size pieces ***
- 1 c
- green peas
- 1 c
- carrots, diced finely
1It is better to use rice that was cooked the day before; the slightly drier rice will soak up flavors better.
***Meat can be either cooked pork, cooked beef, small cooked peeled deveined shrimp or a combination of all three.
Make sure you have prepared and measured all ingredients and set on counter in bowls/dishes within easy reach. This dish moves too quickly to stop and find or chop something.
2Place 2 tablespoons oil in heated wok or heavy skillet and quickly soft scramble eggs.
Remove eggs from wok and set aside in bowl
Zap carrots and peas in microwave for 1-2 minutes full power
3In same wok or skillet, coat with oil and stir fry garlic, white part of onion, and ginger.
Add meat to mixture.
Add rice to wok and mix thoroughly.
4Add soy sauce, pepper, salt, green part of onions, carrots, peas and scrambled eggs.
Mix thoroughly making sure rice is completely coated.
Adjust seasoning as needed.