Sunday, January 07, 2024

Cooking with Blobby

What does one do when one makes too much rice? 

I was making another dinner, and also Shep wasn't feeling great, so both the meal and the dog needed rice for that night. But I made like four cups too much. 

Actually, it's an easy fix: Fried Rice. 

I've never made it, but how hard could it be?  The quick answer: not very. And I had everything in the house to do it, so win-win. 

The prep time is a little tedious, but not long. Cooking time is minimal and things, after you cook the eggs, come together fairly quickly. And it's just as good as you'd get in a Chinese restaurant. 


3 tablespoons butter, divided 
2 large eggs, whisked  (I used 3)
2 medium carrots, peeled and diced 
1 small white onion, diced 
1/2 cup frozen peas 
3 cloves garlic, minced salt and black pepper 
4 cups cooked and chilled rice (I prefer short-grain white rice) 
3 green onions, thinly sliced 
3–4 tablespoons soy sauce, or more to taste 
1/2 teaspoons toasted sesame oil
2 teaspoons oyster sauce (optional)
1 jalapeño (optional. I mean, I used one)


Prep the veggies. Chop the carrots, onion, green onion, open the bag of peas. Stuff like that. 

  1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted

Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.

Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.

Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.

Serve immediately.

Four cups of rice + the veggies makes a lot of food.  We probably have half left. Store it in an airtight container.

I'll be doing this again. 


James Dwight Williamson said...

Looks great , find me a sous chef Chop Chop

Old Lurker said...

I hope Shep feels better soon.

This is a very dangerous recipe for my waistline.

Travel said...

Looks easy enough.

rebecca said...

You just had green onions and jalapeños?

Blobby said...

i always have green onion and jalapenos. I put the latter in almost everything I make.

rebecca said...

And your eyes 😂