This Fried Rice recipe has been through some modifications over the years but it originated with my Aunt Ruth 40 years ago. It is my most requested recipe for family parties and buffets.
3 cups raw long grain rice
¼ cup soy sauce
3 – 4 cloves chopped Garlic
1 teaspoon ground Ginger or 1 inch fresh (fresh goes in at beginning, dry at end)
2 TBLS sugar
Chicken/shrimp/ham or beef – cooked and cut up
¼ cup Petite peas - thawed
4 Scallions – sliced
No nutrition information available
Add rice to 3 or 4 quarts of water and bring to a boil. Boil for 10 minutes. (I use my large pasta pot)
Drain rice in colander and rinse.
Add small amount of water (2 inches) to the pot, place the colander in the pot and steam rice for 25 minutes. (You need to use a metal colander and make sure that the water doesn’t touch the rice)
Remove from colander and spread on a large baking sheet lined with aluminum foil. Let the rice dry for 2 to 3 hours or overnight (pop it in the fridge after it cools).
Add peanut oil to a large frying pan. Lightly scramble eggs and add to oil. Cook a 1 minute and flip (it will look like a big open omelet). Remove to paper towels and let drain.
Add a little more oil and sauté the garlic and fresh ginger (if using) to pan. Do not overcook.
Add rice and “fry” making sure that the rice is coated and slightly glossy.
Add soy sauce and cook, stirring to insure that all the rice turns brown.
Add sugar. The rice will be very glossy and can burn at this step, so turn the heat down a little. If using dry ginger, add it here.
Turn the heat off and add:
Cut up eggs