Minh's Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 cup cooked rice1 cup chopped brown onion1/4 cup of oil or 8 to 10 table spoon of oil8 table spoon fish sauce/ or soy sauce1 cup petite pea (small round been seed)5 eggs to make scramble 1 to 2 cup ham chopped in to small squarePepper to taste
1. Cook rice: you put about 3 cup long grain Jasmine rice in a heavy bottom pot with tied lid. Pour water in. The water should be about 1inch above level of rice. Let water comes to boil in high heat. When it is at the boiling stage, turn it to med. boil. Keep it that way until all the water evaporated. Stir it up once in a while. Then turn it to extremely low (so the rice won't burn at the bottom) for 15 to 25 min. (Always keeps the lid closed the entire process). Now turn it off. Very gentle stir the rice up so it can be mixed bottom to top, top to bottom. Take the lid off. You need to cook this in advance (a few hours earlier) since we need the rice to be at room temperature before you can cook stir fry rice.
2. Break eggs into bowl. Stir them up. Pour a little pepper and a sprinkle of fish sauce or soy sauce.
3. Get a big frying pan (prefer nonstick) other wise wait until the pan hot before pour in the oil. Pour 3 table spoon of oil in the pan. When you notice the oil is hot, pour in the egg. You should remember how I made scramble egg for breakfast at home. You need to stir it a little when you first pour the egg in the frying pan so it won't be too liquid on the top and too dried cook at the bottom. Cut into small pieces when it is cool.
4. Cook the pea in boiling water to make sure it is just tender (not to soft). Pour it out in a drainer and immediately pour the cold water in to stop the cooking process in the pea. Let it drains
5. Poor oil into a big prefer nonstick frying pan. If you don't have non stick pan, you have to leave the pan in high flame until it is very hot (seems smoking) then pour the oil in. This process will prevent food sticking to the bottom of the frying pan.
6. Anyway, when the oil seems hot enough pour int the chopped onion. Stir it for the next 5 to 10 min. (depend to the heat of your stove) until it is light brown. Pour in the cool cooked rice. Stir it up for another 5 to 10 min. Pour in fish sauce/soy sauce, pepper. At this stage, taste the cooked rice to see if you need more fish sauce/soy sauce. Stir it up for another 5 min. Pour in the ham cook an extra 5 min. Pour in petite pea, scramble eggs. Then enjoy it.
Makes TEN 1.5 - 2 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user GSCHIMME.
2. Break eggs into bowl. Stir them up. Pour a little pepper and a sprinkle of fish sauce or soy sauce.
3. Get a big frying pan (prefer nonstick) other wise wait until the pan hot before pour in the oil. Pour 3 table spoon of oil in the pan. When you notice the oil is hot, pour in the egg. You should remember how I made scramble egg for breakfast at home. You need to stir it a little when you first pour the egg in the frying pan so it won't be too liquid on the top and too dried cook at the bottom. Cut into small pieces when it is cool.
4. Cook the pea in boiling water to make sure it is just tender (not to soft). Pour it out in a drainer and immediately pour the cold water in to stop the cooking process in the pea. Let it drains
5. Poor oil into a big prefer nonstick frying pan. If you don't have non stick pan, you have to leave the pan in high flame until it is very hot (seems smoking) then pour the oil in. This process will prevent food sticking to the bottom of the frying pan.
6. Anyway, when the oil seems hot enough pour int the chopped onion. Stir it for the next 5 to 10 min. (depend to the heat of your stove) until it is light brown. Pour in the cool cooked rice. Stir it up for another 5 to 10 min. Pour in fish sauce/soy sauce, pepper. At this stage, taste the cooked rice to see if you need more fish sauce/soy sauce. Stir it up for another 5 min. Pour in the ham cook an extra 5 min. Pour in petite pea, scramble eggs. Then enjoy it.
Makes TEN 1.5 - 2 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user GSCHIMME.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 16.0 g
- Cholesterol: 113.7 mg
- Sodium: 1,407.9 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 1.4 g
- Protein: 11.1 g
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