There’s something incredibly comforting about a plate of fried rice. It’s a dish that I grew up eating at my family’s kitchen table and it’s one that I continue to love to this day. Fried rice, a staple in many Asian cuisines, is a dish that’s as diverse as it is delicious. It’s a dish that can be adapted to suit any taste and it’s a great way to use up leftover rice. The version I’m sharing with you today is a simple, yet flavorful one that features onions, green pepper, and mushrooms. I love it because it’s a dish that’s quick and easy to make, yet it’s packed full of flavor. Plus, it’s a great way to add some veggies to your meal. A plate of this fried rice is a meal in itself, but it also pairs well with other Asian dishes. So, whether you’re new to cooking or a seasoned pro, I encourage you to give this recipe a try. I’m sure it’ll become a favorite in your home as it is in mine!
Ingredients
- 1/4 c. onions, chopped
- 2 Tbsp. green pepper, chopped
- 2 Tbsp. salad oil
- 2 c. cooked rice
- 3 oz. sliced mushrooms
- 2 Tbsp. soy sauce
- 3 eggs, beaten
Cooking Method
- Cook and stir onions and green pepper in oil until onion is tender. Stir in rice, mushrooms and soy sauce. Cook over low heat for 10 minutes, stirring frequently, stir in beaten eggs. Cook and stir 2 to 3 minutes longer.
Calorie: 450
Total cooking time: 20 minutes
Difficulty level: Easy
Fumbling Through Fried Rice
Oh boy, here we go again. The kitchen, my personal nemesis, and today’s challenger – Fried Rice. Before you get your chopsticks in a twist, let me assure you, this dish is as easy to make as it is to mess up. Trust me, I’ve done both.
The Tearful Reunion with Onions
First things first, onions. Yes, those sneaky little devils that make grown men weep. We needed a 1/4 cup of onions chopped. A word of advice: don’t get too attached to these onions. I named my first one “Onion McOnionface” and it ended in tears. Literally.
After the onions, I moved onto the green pepper. 2 tablespoons, chopped. Now, the thing about green peppers is, they’re like the superheroes of the vegetable world. Crunchy, full of vitamins, and they have this incredible ability to make anything they are a part of, taste better.
In the Frying Pan and Into the Fire
Next, the salad oil. Now, I’m not much of a salad person, but 2 tablespoons of this stuff in a pan and things start to sizzle. Toss in the onions and green pepper, and it’s like a little veggie party in there. And like any good party, things heat up until the onion turns tender. Can’t handle the heat? Well, you know what they say.
Stirring Up Trouble with Rice
Onto the rice. 2 cups of it, cooked to perfection. Here’s where you’ve got to be careful. Rice is like that one friend who’s been to every party in town – mix it with the wrong crowd and things can go very south, very quickly. Fortunately for us, our crowd was the mushrooms and soy sauce. 3 ounces of sliced mushrooms and 2 tablespoons of soy sauce to be exact.
The Low Heat Tango
Then came the dance of the decade, the low heat tango. For 10 minutes, we cooked and stirred, stirring and cooking. It was mesmerizing, like a culinary ballet. But don’t get too carried away, remember to stir frequently. We don’t want any wallflowers at this party.
Eggs: The Unexpected Twist
Just when you think the party’s over, in come the eggs. Yes, you heard me, eggs. 3 of them, beaten. They turn this Fried Rice from a side dish into a main attraction. The key here is to stir in the eggs and then cook for another 2 to 3 minutes.
The Grand Finale
And there it was, my Fried Rice. It may not have been the most graceful of cooking experiences, but it was certainly one of the most entertaining. Remember, in the kitchen, it’s not about the destination, it’s about the journey. Or something like that.
So, until next time, keep your onions chopped, your peppers green, and your rice fried. And whatever you do, don’t name your ingredients. I’m still getting over Onion McOnionface.
