As promised, I’m sharing my mom’s fried rice recipe with you. It goes great with the orange chicken I posted on Monday.
Fried rice is a great way to use up leftover white rice. This recipe is one that my mom used when I was growing up.
I made this for my husband Paul and me for dinner and he said, “This tastes like takeout. Better than takeout!”
According to the recipe, it serves 5 to 6 people.
When I made this on Tuesday and followed the recipe for 3 cups cooked rice, I served it with two pork chops. As a main dish with the meat added, it was 3 servings for us. I think 5 to 6 servings is if it is a side dish.
Sometimes I want to make fried but only 2 servings, or about 1 cup cooked rice. I’m just cooking for myself and my husband and don’t always intend for leftovers. In that case, I still look to this recipe as a basic template.
2 tablespoons chopped onion
2 tablespoons oil
3 cups cooked rice
1/4 cup soy sauce
2 eggs, well-beaten
1 tablespoon chopped fresh parsley, or 2 tablespoons dry parsley
1/8 teaspoon pepper
In medium skillet, cook onion in oil until tender. Add rice and soy sauce. Cook over low heat for 5 minutes, stirring occasionally with a fork.
Move the rice to the sides of the pan and put the eggs in the center. Cook over low heat 5 minutes, stirring occasionally. After the egg is cooked, stir the rice into it. Add the parsley and pepper.
If desired, serve with additional soy sauce. Add chicken or other meat to make it a main dish. Or, serve with weeknight orange chicken. It also goes great with stir-fry vegetables. It’s easy to add in frozen mixed vegetables and have them heat up along with the rice, before adding the eggs. Or, you can keep it traditional and add fresh, diced carrots and peas.
Note: Parsley, as suggested in the recipe, makes a good decorative topping. I had cilantro on hand, so I used that instead. It’s what’s in the photos. It has a different taste, but similar look.