Monday, October 1, 2012

Asian Stir Fried Rice

This meal is a quick and easy dish that never fails on tasting great! The key ingredient to making this taste so good is using full sodium soy sauce. I do not recommend using the reduced sodium flavors, it will ruin the taste of this dish. I always use the Kikkoman  brand flavor when I make this dish. I prefer a type of soy sauce that I am unable to find in America, but Kikkoman is definitely the closest thing to it. I think that in terms of soy sauce flavor, I would discourage you from buying the La Choy soy sauce, I find the flavor to not be the best to cook with. Enjoy the dish!


  • 3 cups cooked white rice (1 cup uncooked rice, leftover rice works well in this dish, brown rice can be substitued if you are unable to eat white rice)
  • 3 carrots, peeled and diced
  • 2 onions, chopped
  • 1 cup peas, cooked
  • 4-6 cloves garlic, minced
  • 3 tablespoons oil or butter
  • 2 eggs, beaten
  • 1 teaspoon fresh ginger root, chopped
  • 1/4 cup soy sauce
  1. Cook rice according to instructions on package
  2. Boil the carrots and peas until soft
  3. Stir fry the garlic, onions, and ginger in hot oil until cooked
  4. Add the cooked rice, peas, carrots, and soy sauce to the onion mixture and mix well
  5. When the rice is fried a little and all ingredients are warm, make 3-4 holes in the middle of the rice mixture. Add the beaten eggs to the holes
  6. When the eggs begin to cook, stir the egg into the ingredients. Allow mixture to sit and then stir about every 25 seconds to ensure the egg is being cooked throughout the dish
  7. If the eggs are completed cooked, the meal is ready to be served

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