verginia's fried rice
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).
prep time
cook time
method
Pan Fry
yield
a family meal with leftovers or a party
Ingredients
- 6 cups regular converted rice, cooked
- 2-3 - of each, beef and chicken bouillon cubes (add to water that you will cook the rice in)
- 1/4 cup each canola oil and margarine
- 2 large cooking onions, chopped fine
- 1 cup frozen peas
- 1 cup frozen carrots, cubed (optional, but use 2 cups peas)
- 2 - green onion tops, chopped
- - 6 - 8 eggs
- - soya sauce to taste
How To Make verginia's fried rice
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Step 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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Step 2Meanwhile, in a separate fry pan, scramble the eggs.
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Step 3Add cooked rice to pan with onions and mix together.
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Step 4Add scrambled eggs to rice and mix through.
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Step 5Add chopped cooked beef, chicken or pork to pan, stirring frequently, cook for 5 minutes
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Step 6Then add 2 cups frozen peas and the green onion and mix and stir some more.
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Step 7Add soy sauce to taste, continually stirring until peas are done (about 5 mins or so).
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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