KAYE’S FRIED RICE
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2 cups cooked long grain rice (white or brown)
1 onion finely diced
1 or 2 cloves garlic minced
3/4 cup small diced carrot
3/4 cup peas (fresh or frozen)
Chicken stock powder or granules to taste ( I use about 1 teaspoon)
1 cup bacon, canadian bacon or ham diced
Soy sauce to taste
1 teaspoon salt (add to rice when cooking)
1/4 tsp black pepper
1 tablespoon good quality oil ( I like grapeseed)
Spread cooked rice onto a cookie sheet and put in refrigerator for a couple of hours to dry out a little (this is optional but does make for a better fried rice)
In a large frying pan or wok, heat to med high heat and add oil. Add onion and garlic and reduce heat and cook for approximately 5 mins or so, enough to allow the onion to become transparent.
Add diced bacon or ham and raise temperature to about medium until bacon or ham is cooked..approx 5 mins, stirring often. If you find the temp too high lower it a bit.
Add carrot and continue cooking for a further 3 mins before adding the frozen peas.
Cook for a further 2 mins then add cooked rice and mix together.
Add chicken stock powder and black pepper and soy sauce and mix well.
Remove from heat into a casserole dish and set aside.
Whisk egg until large bubbles appear. If you are not using a non stick pan you will need to add a knob of butter before adding your eggs and cook like a very thin pancake or crepe. This only takes a matter of seconds.
Remove from pan onto a board and cut into long strips and place on top of your rice.
You can make a vegetable rice and not add the bacon or ham, add mushrooms, peppers, or any other vegetable you like. The possibilities are endless. You could add small shrimp to make a “Special Fried Rice” – I used to make it this way for my father. It is also great to add chopped spring onions or bean shoots.
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