I think I need to rename this blog, at least on the claim that these recipes are quick. When I made fried rice this morning, I used three pots/pans total: one to cook the rice, one to cook the eggs followed by the vegetables, and one in which to mix everything. I suppose I'm a chef at heart and this is a dish where cutting certain corners makes a big difference in taste and texture; in other words, some corners are not worth cutting.
This is one of those dishes that I took many attempts to perfect. By perfect, I mean get it so it's not too watery or too dry, but tasty.
- 4 cups of rice (measured b/f cooking)
- 1 small package of frozen mixed vegetables.
- handful of frozen shiitake mushrooms.
- a few cloves of garlic.
- half a cup of chicken broth (ish).
- 6-8 eggs.
- soy sauce.
- sea salt.
1. Cook the rice. I used a rice cooker to do this. I hate having to constantly check the rice when cooking the rice by stove. I'm a rice snob and love medium grain rice (that is not minute rice). So, one corner to cut and avoid washing a pot is to use some sort of instant or quick cooking rice. I cannot give any personal testimony as to how that would affect the taste or quality of the dish, but I would venture to guess, as a cook at heart, it wouldn't taste as good.
Once the rice was ready, I dumped it into a larger container (as seen above) where all ingredients would eventually go.
2. Saute the rice with soy sauce. This does NOT mean to drown the rice in soy sauce. I cannot say how much I put in, but it wasn't all that much. The soy sauce isn't the only condiment that makes the dish salty.
3. I put garlic and olive oil on medium heat. Once I could smell the garlic, I dumped in the eggs and scrambled. I drizzled sea salt on it while it was cooking.
Once it's done, combine it with the rice and gently stir.
Hey, how did this picture get in here? While I was cooking snack time hit, and Victoria let me know this in no uncertain terms. She had to had some, even though I wasn't done.
4. Then I repeated part of 3., put in more fresh garlic with more olive oil. Once I could smell the garlic cooking, I put in the frozen mixed vegetables and shiitake mushrooms. I added in a bit of chicken broth and sea salt.
Once the vegetables were defrosted and hot, it's ready to add to the rest of the stuff.
Stir gently and the dish is ready to serve and eat.
I do not recommend recooking the rice, just to get it hot. If one works fast enough, the rice won't cool off all that much. The various risks of recooking the rice might be as follows: it sticks to the pan, it might become too watery (adding water or broth in attempt to prevent it from sticking), or it might be too greasy (another attempt to prevent it from sticking to the pot or pan).
Also, I often make this with chicken breast or shrimp. I just didn't do it this time, for the girls' sake; they're a bit picky these days, for different reasons.