fried rice


it was a simple epiphany: i can make my own fried rice! i had always thought fried rice was only perfect from chinese take-out. but since i've tried this, i now make fried rice to eat with everything.
2 cups Jasmine rice : 4 & 1/2 cups water
2 eggs, scrambled
1 green onion, chopped
olive oil, for frying
1 tbs sugar
1 tsp celery seed
1 tsp orange peel
salt to taste
soy sauce to taste
1 jalapeno pepper, chopped

Note: This recipe will make extra white rice for those at your table that don't want fried rice. Everyone's happy!

Phase 1:
- Pour 4 & 1/2 cups of water into pot and bring to boil.
- Add 2 cups Jasmine rice, cover with lid, turn heat to low.
- DO NOT OPEN THE LID FOR 30 MINUTES! (the rice will end up soggy even if you take a teensy weensy peek, believe me I've done it...)
- Once the 30 minutes are up, remove the pot from heat, and keep the lid on for 5 more minutes untouched.
- After the 5 minutes, remove lid and fluff rice with fork.

Phase 2:
- Pour olive oil onto frying pan.
- Scramble the eggs.
- Add chopped green onion.
- Add 2 cups of the fluffy white rice you just made.
- Add the sugar, celery seed, and orange peel.
- Fry on medium to high heat until slightly browned.

Phase 3:
- Add salt, soy sauce, and jalapeno pepper to individual plates to each person's taste preference.
- Eat up!

Comments are closed.