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posted: 1/25/2017 6:00 AM

Fried rice

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  • Ying Stoller of Gurnee says the best way to learn Chinese cooking is to just dive right in with simple fried rice or pot stickers.

      Ying Stoller of Gurnee says the best way to learn Chinese cooking is to just dive right in with simple fried rice or pot stickers.
    Joe Lewnard | Staff Photographer

 

2 cups water

1½ cups rice

2 tablespoons vegetable oil

2 tablespoons chopped green onions

1⁄8 teaspoon black pepper

2 eggs, beaten

½ cup mixed vegetables (carrots and peas)

½ cup diced cooked ham

½ cup bean sprouts

1 tablespoon soy sauce

¼ teaspoon salt (optional)

Put water and rice in saucepan, cover and place over medium heat. Boil covered for about 1 minute. Reduce heat to low and simmer for another 10 minutes. Turn heat off and allow rice to sit in covered saucepan for another 5 minutes. Fluff rice with a fork. Saucepan must always remain covered during cooking.

(A tip is to rinse rice a couple of times. Drain completely. Then add the amount of water in the recipe. After adding water, let soak for 5-10 minutes before cooking. If you like fried rice firm, make sure cooked rice is cool before you stir-fry it. Leftover rice is perfect for fried rice.)

To stir-fry, heat oil over medium to high heat in a wok or skillet. Add green onions and pepper and stir-fry for 10 seconds. Stir in beaten eggs into oil. Stir until eggs are cooked. Add ham, carrots and peas; and stir-fry for 2 minutes. Then add bean sprouts and cooked rice. Stir in soy sauce and salt, and stir until rice is heated through and sauce is mixed in evenly.

Serves six to eight

Ying Stoller

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