Derkeen's Taiwanese Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
You will need:6 cups of cooked rice (cooled overnight or for a long period of time)A package of fresh green onions/chives chopped3 large eggs lite Soy sauce1 package BBQ pork chopped2 cups of petite peas
Makes 6 cups of fried rice.
Heat wok/pan til oil in pan is hot enough to sizzle.
add handful of chives and saute til lightly brown
add handful of peas and bbq pork
add one egg beaten (cover bottom of pan as much as possible)
turn down heat to medium
add cooled rice and fold eggs into it gently
add soy sauce to taste
repeat until desired amount is reached.
The amounts I put on the ingredients list is if you are going to make 6 servings of it. You of course can decide that you don't want that much or that my serving sizes are too large or too small. Don't be afraid to expierament. Oddly enough this recipe has really nothing to do with the ingredients, but more to do with the chef who is cooking it. The more love you put into it, the more love you'll get out.
Careful not to let your chives burn or your rice stick. You'll want to make sure to not overload your pan too much or the flavor won't soak in as well.
Tip: when preparing the rice before hand I like to rinse the uncooked rice well to release the starches so the rice when cooked remains unclumped. Also, the rice cools faster if layed out on a cookie sheet, make sure to grease the cookie sheet if you're gonna use that idea. (That rice tends to stick on the cookie sheets otherwise.)
Number of Servings: 6
Recipe submitted by SparkPeople user PRETTY_TIDA.
Heat wok/pan til oil in pan is hot enough to sizzle.
add handful of chives and saute til lightly brown
add handful of peas and bbq pork
add one egg beaten (cover bottom of pan as much as possible)
turn down heat to medium
add cooled rice and fold eggs into it gently
add soy sauce to taste
repeat until desired amount is reached.
The amounts I put on the ingredients list is if you are going to make 6 servings of it. You of course can decide that you don't want that much or that my serving sizes are too large or too small. Don't be afraid to expierament. Oddly enough this recipe has really nothing to do with the ingredients, but more to do with the chef who is cooking it. The more love you put into it, the more love you'll get out.
Careful not to let your chives burn or your rice stick. You'll want to make sure to not overload your pan too much or the flavor won't soak in as well.
Tip: when preparing the rice before hand I like to rinse the uncooked rice well to release the starches so the rice when cooked remains unclumped. Also, the rice cools faster if layed out on a cookie sheet, make sure to grease the cookie sheet if you're gonna use that idea. (That rice tends to stick on the cookie sheets otherwise.)
Number of Servings: 6
Recipe submitted by SparkPeople user PRETTY_TIDA.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 2.8 g
- Cholesterol: 106.4 mg
- Sodium: 182.5 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.6 g
- Protein: 5.3 g
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