Fried rice is on of those foods that I have always loved. Ordering Chinese food in and sharing all of the little take-out boxes is so fun. I do not think I have ordered Chinese food to-go in many, many years, and I do not miss it. I have been making fried rice at home a few times a month for at least two years. The recipe I use, which I will blog at some point, I promise, takes a little time, but is so worth it. This recipe combines the best of both worlds, taking almost no time at all and has the great addition of tomatoes. This recipe is for 3 servings at 3/4 cup each, feel free to double, triple, quadruple, this recipe, but whatever you do, make sure and serve this with the Asian Meatballs with Lime Sesame Dipping Sauce. Yum.
1 cup of Brown Rice, uncooked or 2 1/2 cooked brown rice
1 Large Egg + 1 Large Egg White, scrambled
4 Scallions, chopped
2 cloves of Garlic, minced
1 Tomato, chopped
2 teaspoons of Soy Sauce
1 teaspoon of Fish Sauce
First, cook your rice according to package directions. If using leftover, bring to room temperature.
Now, spray a nonstick skillet with the cooking spray. Add the eggs and cook for 1-2 minutes. Remove and set on a paper plate.
Spray the skillet again with cooking spray and add the scallions, garlic, and tomato. Saute for about 1 minute and then add the rice. Cook for about one minute and then add the soy sauce and fish sauce. Cook for 1-2 more minutes, add the egg back. Mix the egg in well and remove immediately.
Add more soy sauce to taste.
The Barbee Housewife