Friday, January 25, 2013

Dinner of the Week: Homemade Fried Rice

When we have absolutely no food in the house and don't feel up to visiting the grocery store, we make fried rice.  It's one of our favorites.  Our tried-and-true college recipe is easy and you seriously cannot mess it up.  You can also dress up the meal depending on what you have stashed in your freezer and fridge, too.  Shredded chicken or frozen shrimp are always a plus.

Homemade Fried Rice
Courtesy of Evan and Kirsten's College Days

- 1 cup jasmine rice
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 carrots, shredded
- 2 eggs
- 1/4 cup soy sauce
- yum yum sauce, if desired
- sriracha sauce, if desired

Begin by bringing your rice and two cups of water to a boil.  Once a rapid boil is reached, stir, cover, and place the temperature on low for an extra 15 minutes.

Meanwhile, defrost your peas and corn.  To do this, place them in a bowl, fill the bowl up slightly with water, and microwave it on high for five minutes.

Shred the carrots using a knife and cheese grater.  Feel free to chop up any other veggies you may have, too.  Sometimes I sneak in a jalapeno or three when Evan's not looking.

In a large wok or skillet, melt a dab of butter over medium heat.  Add the eggs, sprinkle on a dash of salt of pepper, and scramble them.

Once the eggs are scrambled, add the cooked rice, peas, corn, and carrots to the skillet.  Bring the temperature to medium high heat.  Cook the rice mixture for an additional five minutes, stirring occasionally.

Add soy sauce to incorporate color and texture to the rice.  If you're a fan of spice, add sriarcha sauce.  If you'd like a little sweetness to the fried rice, add yum yum sauce.   I combine all three if I have them handy.

Continue to cook the rice, stirring occasionally, for five minutes until all of the sauce has been absorbed into the rice.

Spoon out into single serving bowls or plates.  Enjoy!

Talk about a low-budget wonder.  And it's delicious, too!


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