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I love fried rice. For years I wanted to make it, but didn't know how. Then, one evening, my wife and I went to a Japanese restaurant where the chef cooks in front of the customers, and couldn't believe how easy it is to make.
The best part about fried rice is the versatility. You can make it with beef, pork, chicken, shrimp or almost any kind of meat. Or, you can make it without meat, which is very good. Personally, I like the original "Dirty Rice", which is made with chicken livers. But understandably, not everyone has the same taste buds.
If you have any leftover meat in your refrigerator, from a holiday for example, this is perfect for making fried rice.
Here's a recipe I hope you will enjoy.
First of all, ALWAYS prepare fried rice in a wok. You can use a skillet, but it's not the same.
Whisk the eggs, add oil to the wok and scramble the eggs. As they get done, chop them up. This will only take about a minute or two. Then, take them out of the wok and put them in a plate for the time being.
Next, add a little more oil to the wok, and saute the onions and garlic until golden brown. This is one of the two most important things about making fried rice. If the onions and not cooked, the texture and the taste will not be nearly as good.
Leave the onions and garlic in the wok. Add the meat and saute for about 2 minutes. The meat should be already cooked. If you decide to use meat that has not yet been cooked, that will work just fine. However, before you do anything, you must saute the meat in the wok until it is cooked. Finally, add the peas and carrots to the onion, garlic and meat, and saute for another minute or 2. When you are finished, take everything out of the wok and put it in the plate with the eggs for the time being.
Now the fun begins. Add oil to the wok, and the rice that has been in the refrigerator overnight. As you stir it, you will have to break it up. Add the soy sauce, salt and pepper. The second most important thing about cooking fried rice is, don't add too much soy sauce. This will will ruin the flavor, and you don't want to do that. When the rice is completely separated, and appears to be cooking, put everything in the plate back into the wok. Keep stirring until you think it is done. When it is, you will know it.
Now comes the best part. Take some out of the wok, put it is a plate and ENJOY!
If you can, eat it with chopsticks. I wouldn't eat it any other way.
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