Page 64 - UMass2018_CookBook

Fried Rice
Sung Family, Belmont, MA
“What to do with that half-eaten steak?
Or that partial bag of frozen corn? Make it into fried rice! We have fried rice often in our family, and it is always well received as comfort food. We serve it alongside iceberg lettuce for wrapping, with chili sauce or kimchi.” — Yuri Sung
Preparation
Salt
Ground white pepper
Garlic powder
Sesame oil or nonstick cooking spray (optional)
2 large eggs, lightly beaten with 1 teaspoon liquid, such as mushroom soaking water, rice wine or soy sauce
Chopped green onion or cilantro, for garnish
Note: Leftover rice works best as it is drier than freshly cooked rice.
Ingredients
Serves 4
Vegetable oil 1 yellow onion, diced
3 to 4 cups diced vegetables and cooked meat, such as shiitake mushrooms, bell pepper, corn, peas, deli meat or baby shrimp
3 to 4 cups cooked rice (see Note)
1. Heat vegetable oil in a large wok or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften. Add the vegetables and meat in the order of how much cooking or reheating they require (if using frozen peas, add them later).
2. Add the rice, mixing well. Add a little hot water as needed to rehydrate the rice. Season with salt, white pepper and garlic powder.
3. Push the rice mixture to the side of
the wok. In the middle of the wok, heat a drizzle of sesame oil, vegetable oil or non- stick cooking spray. Pour in the eggs and cook until almost set, then stir them into the rice mixture.
4. If you are using frozen peas, thaw them in water and stir them into the rice. Adjust the seasoning with salt and white pepper. Garnish with green onion or cilantro and serve.
56 | TASTE OF HOME