Fried Rice

Yesterday I started dinner by making the jasmine rice. Then, my husband came home and announced he wasn't hungry. And, to tell the truth, I wasn't either. I ended up eating a yogurt and an apple before bed but no dinner (except for the little person) and no dishes was fine by me. So, today I went to make the rest of that dinner and was looking at cold white rice. I don't have a microwave and was thinking about the best way to reheat it when I decided to make fried rice instead.

A couple of things that I know about fried rice - day old cold rice works best, you can tailor the seasoning and vegetables to your likening, and it's better if you don't stir it too much but spread it out in the pan and stir it a little less than you probably want to.

It turned out great - I didn't have green onion but it's better with it and I'll put that in the recipe anyways. We had it with grilled tuna and some green beans. Even the little girl ate her dinner tonight!

Fried Rice (2-3 servings)

1/2 cup rice cooked in 1 cup of water (forgot to measure the cooked rice today), refrigerated overnight.

1/2 cup frozen peas
1/4 cup diced carrots
2 green onions, thinly sliced
1 egg
1 -2 T soy sauce
1 tsp sesame oil
salt and pepper

Cook the frozen peas and diced carrots in a little boiling water for a couple of minutes or until the vegetables are soft. Set aside. Beat the egg with a fork, season with salt and pepper and stir in the green onion. Heat a wok or saute pan over medium high heat. Add the vegetables and saute for 1-2 minutes. Add the egg and scramble it until it's almost cooked through.

Add the cooked rice to the pan and spread it so it covers the whole pan. Drizzle the soy sauce and the sesame oil over the top. After about a minute, stir it all up and spread it out again. Repeat it once or twice until the rice is just looking a little crispy and the texture you want (may need to taste it to see).

You can adjust the flavors after it's done cooking by adding a little more soy sauce or pepper (or red pepper flakes).