verginia's fried rice
(1 rating)
Courtesy of my Mother-in-Law, this recipe is for a large pan or casserole dish for a party, but you can scale down for a home meal, or not. Leftovers are always good! Whenever she comes over I get her to bring a batch. She knows our son doesn't like peas, so there's always a portion without them :) The best fried rice I've ever eaten (including Chinese take-out).
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(1 rating)
yield
serving(s)
method
Pan Fry
Ingredients For verginia's fried rice
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6 cregular converted rice, cooked
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2-3of each, beef and chicken bouillon cubes (add to water that you will cook the rice in)
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1/4 ceach canola oil and margarine
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2 lgcooking onions, chopped fine
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1 cfrozen peas
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1 cfrozen carrots, cubed (optional, but use 2 cups peas)
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2green onion tops, chopped
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6 - 8 eggs
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soya sauce to taste
How To Make verginia's fried rice
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1In a large skillet, heat canola oil and margarine on medium heat, add onions and sauté until tender. About 10 mins.
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2Meanwhile, in a separate fry pan, scramble the eggs.
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3Add cooked rice to pan with onions and mix together.
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4Add scrambled eggs to rice and mix through.
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5Add chopped cooked beef, chicken or pork to pan, stirring frequently, cook for 5 minutes
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6Then add 2 cups frozen peas and the green onion and mix and stir some more.
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7Add soy sauce to taste, continually stirring until peas are done (about 5 mins or so).
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8Serve from pan to plate or put into a covered container to take to a party. You can keep leftovers in the fridge in a sealed container for a couple of days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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