We looooove fried rice. Especially from Benihana. Mmmmm. BUT, since Benihana is expensive to eat, I had to find/make a fried rice recipe that would suffice at home.
My husband is very picky when it comes to veggies in foods. He doesn’t like chunks of onion or even little bits that he can feel the crunchiness of. Ugh. That makes cooking difficult sometimes.
I think I have finally created a recipe that will work for him and still be seasoned and tasty for the rest of us! Here’s what I came up with last night…
PORK FRIED RICE
1/3 cup peanut oil
4 cups cooked and chilled rice *
2+ cups cooked pork, chopped into small pieces or shredded (We used leftover pork from our roast the other day)
Soy sauce – i didn’t measure this one. just did a few circles around the pan with the bottle, tasted it and then did some more. Real scientific.
1/2 tsp minced garlic
Dried, chopped onion flakes – again no measurement. Just sprinkled it over the dish til I thought it was enough. 🙂
6 eggs, beaten (yes, we like a lot of eggs in our rice….especially since hubby doesn’t like the other usual items like scallions to make it a filling rice)
1. Heat peanut oil in wok to smoking. Add rice and stir, frying for about 5 minutes.
2. Add in pork, soy sauce, garlic and onion flakes. Continue stir around (so it doesn’t burn) to fry for another 4 minutes or so.
3. Push rice mixture to one side of wok. Add beaten eggs to other side of pan/wok and stir, as they will cook quickly. Once about 1/2 way cooked, stir into rice mixture to distribute evenly. Continue stirring and let fry for another couple of minutes until eggs are cooked but rice isn’t mushy.
4. Salt and pepper as desired, though I found it to be plenty salty with the soy sauce and pork (seasoned while roasting).
*Cold, cooked rice is the best for fried rice because it doesn’t become mushy as quickly as hot, cooked rice will.
AND, of course, I did not take a picture of the finished product. We LOVED it – even my husband. It was not as colorful or pretty as fried rice from Benihana, but it was yummy and everyone ate it – my top two priorities for meals. 🙂
You could substitute chicken for the pork and real onion/scallions for the flakes. As far as nut allergies, you could probably just do olive oil or vegetable oil. I just like the flavor peanut oil gives Asian foods.