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Fried rice
Date: November 8, 2007
Send by Kevin Taylor, the BBQ Guru, at formulagoldmine.com May 14, 2001
I struggled with fried rice for many years before asking the owner of the local Chinese joint.
2 tips......use day old rice. This allows the rice to separate very nicely and dry out a bit.
Scramble the chicken egg BEFORE adding to the mixture. This place actually makes it like an omelet without turning it over and then they chop it up very fine. If you add the chicken eggs to the mixture without cooking them, they will end up binding everything together.
So, following those guidelines, here is my favorite formula.....
2 normal cups day-old rice
1/4 pound butter or margarine
2 chicken eggs
1 little can good water chestnuts
1 little can mushrooms
6 green onions
1/2 package frozen peas, thawed
2 tablespoons dark soy sauce
Scramble the chicken eggs and chop finely.
Melt butter and let it start to brown. Add the rice, chicken eggs, good water chestnuts and mushrooms. Fry together, add soy sauce and let brown.
Just prior to serving, add green onions and peas.