I am going to let you in on a secret: Fried Rice is my nemesis. It has been the one thing I have always struggled to make. Which is super bad considering I am half Filipino and my mother has shown me how to a gazillion times while blind-folded and with one hand. Ok, she didn’t make it blind-folded and with one hand but she does it so effortlessly while never measuring a freaking thing. I’m a perfectionist. I probably have undiagnosed OCD or CDO which is the correct order of the letters. So I need numbers, exact numbers. Fried Rice is one of my family’s favorite things to eat and I have refused to try to make it. So what if I am 1/2 Asian and born on an island in the middle of the Pacific Ocean?! I also don’t care for seafood but that’s a story for another day, lol. I was born on a U.S. Naval base; I seriously was Americanized from birth even though I didn’t move to the United States till I was almost 8 years old. I attempted to make Fried Rice for the hubby before we were married, you know, to show him my worldly cultural side. It was Fried Rice alright. Seriously, f-r-i-e-d. Crunchy fried. I was so humiliated I decided never to make it again. Well, never is long a time. It was just over 17 years to be exact, lol. I finally let myself loose and gave Fried Rice another try. I have since made it 3 more times in one week! So, I got it and take that Fried Rice, you are no longer my nemesis! I am the Fried Rice queen, hear me ROAR!
Printable Recipe: Easy Fried Rice
2 tablespoons vegetable oil
1/2 to 1 small onion, diced small (depending on your preference of how much onion you want)
2-4 eggs (depending on your preference of how much egg you like in your Fried Rice)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
3/4 cup frozen carrots & peas (optional)
3 tablespoons of vegetable oil
5-6 cups of fully cooked white rice
2 tablespoons soy sauce
Add two tablespoons of vegetable oil to a large frying pan. Sure if you have a wok, use it. If you don’t, no biggie. My mom used to always use a large chicken fryer. I had actually just made Bourbon-less Chicken in my big chicken fryer to go with the fried rice so I used my electric skillet. Saute onions over low to medium heat. I add 1/2 of a small onion, diced (almost minced). The standard would be to add a whole small onion diced larger than my family likes our onions cut. This is dependent on your tastes. If adding peas and carrots, add them frozen now. Stir onion (and vegetables) around in the oil.
In a medium bowl, add eggs, garlic powder, pepper and salt. Mix eggs with a whisk breaking the yolks. 2 eggs is the standard but my family loves the eggs in the rice so we pack the protein with 4 of them.
Add egg mix to the frying pan. Scramble eggs lightly by pushing the eggs around with a spatula.
When the eggs are halfway cooked, add 3 tablespoons of vegetable oil.
Quickly add the rice. As you can see from my stellar photography skills that the cooking eggs halfway, add vegetable oil and add rice happens really fast. So fast that I couldn’t get a good picture. You basically stir the eggs a couple times and then bam! Time to add vegetable oil and rice. So work quickly. Stir continuously until all the little pieces of rice are lightly coated in oil, separated and eggs are fully cooked.
Add soy sauce and stir continuously till soy sauce is well distributed in the rice.
Serve warm. I should add that you can put meat in it too. After the soy sauce is well distributed, add fully cooked meat and stir.