Fried Rice

As we discussed take-out options for dinner I rummaged through the cupboards looking for alternative options.  First I saw rice...then eggs....hmmm...fried rice?....simple and perfect for a cozy evening spent on the couch watching movies with a bottle of wine

..or two. 

Fried Rice is sort of fabulous because you can use whatever you have on hand at that particular moment. In my case it was carrots, scallions, eggs, shitake mushrooms, soy sauce, and sesame seeds. Other fun options are things like chicken, pineapple, cashews, ginger, basil, peas, raisins, onions, garlic, ham, etc. Bottom line, use whatever you've got in your fridge and pantry. 

Now for the method. Don't get too caught up in being exact about the ingredients as it isn't as important as understanding the process.

  Cook your rice first and fluff it with a a fork and let cool. The cooler the better as using hot steamy rice will only create a super sticky mess. While the rice is cooling off, saute your other ingredients (I used carrots and mushrooms) until cooked but not mushy and place aside. Next cook your eggs with a bit of salt and pepper. It is important to cook your ingredients separately and then add them together later over high heat with your rice.  Once your rice is cooled, heat a saute pan (or wok) with a little bit of oil (use one with a neutral flavor; peanut or canola, etc) and add your rice to it. Let the rice crisp up a bit before adding the rest of your ingredients. I tossed in the chopped green onions last so that they would stay fresh and bright. Season with salt and pepper to taste. 

Enjoy!