Basic Fried Rice

As much as I've been told that brown rice is a better choice for your health, I admit that I really like fried rice with my Chinese (and even Japanese) food.  Granted, during the work week I'll usually go with the healthy choice, but when I'm home on the weekends, all bets are off.  The fried rice just may be the best part of Chinese takeout.

Ever since I've been experimenting with stir fries like Chicken Stir Fry with Green Beans, Thai-Style Fried Rice, and Lighter General Tso's Chicken I've been trying to step my game up on the Asian flavor profile.  Of course, I then realized that while I've been spending time experimenting with all kinds of sauces and condiments that I hadn't tried the most basic, non-authentic take-out food:  fried rice.

As the name states, this rice is really basic.  You could make it a full meal by stirring in some cooked shrimp or some (thawed and  heated) frozen peas and carrots.  This is the way I make the rice when I don't feel like digging in the freezer for anything else.  Typically I've just prepared some stir fry that includes a protein and a vegetable and I feel like using my wok one more time before I throw it in the sink where it will sit until the next morning. 

I always use my wok (which was less than $20 at Costco), but I suppose you could use any high-sided pan.  Of course, if you're going to get serious about this recipe you'll want to just commit to the wok.  The key to this recipe is constant, high heat and fast cooking.  You need to have everything chopped and ready to go because this is five minutes from start to finish.

Please use real butter for this recipe.  It really makes a difference in the flavor.  I use reduced sodium soy sauce and you should adjust the soy sauce to suit your taste. 

Basic Fried Rice
a Keeley original
serves 4 as a side dish or 2 as an entree (add some vegetables and protein to make it a real meal)

Ingredients
4 cups cooked rice, cooled
2 Tablespoons butter
1 medium onion, diced
1 egg
1/4 cup soy sauce
salt and pepper, to taste

Preheat a wok to medium/high and turn on the vent over your stove.  Add the butter to the hot wok and let it sizzle for 30 seconds, or until melted. 

Add the onions and stir fry until onions are lightly browned, about one minute.  Crack the egg into the skillet and scramble it for 30 seconds (until soft-cooked) with the onion. 

Increase heat to high and add rice.  Stir rice with onions in egg.  Pour in soy sauce and add salt and pepper to taste.  Once all ingredients are well mixed (rice will be light brown), let rice sit over high heat without stirring for one minute.  Reduce heat and stir rice.  Some of the rice will be browned.  Check for salt (add more soy sauce, if desired) and serve immediately.