LAURA LEE ALICE
COOKS
®
Fried Rice
Every Asian restaurant has a different recipe for fried rice. And those of us that have done stir-fry have our recipes too. Mine is as simple as it can get, but I change it occasionally, depending on what I have in my pantry. I offer some options but have even added diced tomatoes, celery, and leftover pork bits. Adding meat takes it from an entree to a meal. It's a great way of using small amounts of leftovers. Plus, it adds color to an otherwise bland
looking dish.
Ingredients
• 2 eggs, beaten
• 3 Tbsp soy sauce
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• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 bunch green onions (4 or 5)
• 1 bunch lettuce, shredded (green is best)
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• 2 cups cooked rice
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You will need a large skillet that can withstand high heat (or a wok).
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Instructions
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1. Mix eggs and soy sauce; set aside.
2. Preheat the skillet over high heat; add cooking oil.
3. Add butter before tossing in lettuce and onions; cook until crisp-tender.
4. Stir in cooked rice; cook, stirring frequently, 4 to 6 minutes. While stirring, drizzle the egg mixture over the rice.
Cook, stirring constantly, until eggs are set.
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Options
• 1 large carrots, ¼-inch dice (Step 3)
• ½ cup frozen peas, thawed (Step 3)
• 10 small shrimp-pictured (Step 4)
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KEYWORDS
fried rice, simple fried rice, versatile fried rice
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