t fried rice and ramen (and gyoza) are considered a standard set in Japan, so I figured it's ok. There are packets of fried rice powders, and I have tried them before, but who knows what kind of chemical is in there.
IN JAPANESE: Chahan
CATEGORY: Rice/Noodles
COOKING METHOD: Stirfry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:2 bowls of rice
1/2 cup of mixed vegetable
1/4 onion
some shrimp or meat
1 egg
1 TBsp vegetable oil
1 half inch piece of ginger
1 TBsp soy sauce
some salt
some pepper
HOW TO:
I usually make fried rice when we make too much rice, and I need to store the leftover rice in a fridge for a day or two. Those actually work better than freshly made rice when cooking fried rice.
Pour about a table spoon of oil into a wok or pan and cook your preferred meat or shrimp. If you are using bacon, (which is what I used), you don't need to use any oil, as bacon gives plenty of oil for cooking. I recommend using bacon, sausage, ham or shrimp for fried rice as those already have salty flavor. After about a minute, add onions to the pan.
After your meat/shrimp look mostly cooked, add the frozen vegetables and cook until most of the water evaporates.
Push the meat and vegetables to one side of the pan, and cook the egg on an empty space you have just created. If I'm not using sausage or bacon that's already salty, I normally add a bit of salt to the egg as I scramble it into tiny tiny pieces.
Then add the rice to the wok/pan and mix. When the rice is evenly mixed together with meat and vegetables, shred the ginger on top and add the soy sauce and pepper to the mix. Taste test to see how it tastes, and if needed, add some salt.
If you want to serve kind of fancy like the photo, scoop the fried rice into a little bowl, press gently, and place it upside down on a plate.
IN JAPANESE: Chahan
CATEGORY: Rice/Noodles
COOKING METHOD: Stirfry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:2 bowls of rice1/2 cup of mixed vegetable
1/4 onion
some shrimp or meat
1 egg
1 TBsp vegetable oil
1 half inch piece of ginger
1 TBsp soy sauce
some salt
some pepper
HOW TO:
I usually make fried rice when we make too much rice, and I need to store the leftover rice in a fridge for a day or two. Those actually work better than freshly made rice when cooking fried rice.
Pour about a table spoon of oil into a wok or pan and cook your preferred meat or shrimp. If you are using bacon, (which is what I used), you don't need to use any oil, as bacon gives plenty of oil for cooking. I recommend using bacon, sausage, ham or shrimp for fried rice as those already have salty flavor. After about a minute, add onions to the pan.
After your meat/shrimp look mostly cooked, add the frozen vegetables and cook until most of the water evaporates.
Push the meat and vegetables to one side of the pan, and cook the egg on an empty space you have just created. If I'm not using sausage or bacon that's already salty, I normally add a bit of salt to the egg as I scramble it into tiny tiny pieces.
Then add the rice to the wok/pan and mix. When the rice is evenly mixed together with meat and vegetables, shred the ginger on top and add the soy sauce and pepper to the mix. Taste test to see how it tastes, and if needed, add some salt.
If you want to serve kind of fancy like the photo, scoop the fried rice into a little bowl, press gently, and place it upside down on a plate.
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