The Friday we cooked Fried Rice in my class I left school and ran errands. I wonder what went through the minds of those that passed me in the aisle at Publix. I’m sure they thought that I worked at some local Chinese restaurant or that I was too cheap to buy real perfume and just dabbed a lot of soy sauce behind my ear. I am not kidding you when I say that I had to roll the windows down in my car on the way home because the odor permeated every pore of my body. Just imagine 24 kitchens using sesame oil with a clove of garlic, ginger, onions, and soy sauce. The entire school smelled like a Chinese Wok by noon and we have a large school. This was a first, I had students checking out to go home and change clothes. The odor lingered in my room for weeks! Was the food good? Yes, it was, but I do need a much better ventilation system. Two large windows just does not cut it.
Fried rice is easy to prepare, especially if you have leftover rice. I cringe as I type this – in class we used instant rice. It worked OK, but I don’t like using it. It is too sticky. But you do what you have to do in a 45 minute class period. My students put together an awesome Fried Rice that anyone can do.
- Cook a box of instant rice.
- After the water is absorbed add a small bag of frozen baby green peas. Let them sit while you cook everything else.
- Saute a small minced onion, 1 clove of garlic, and 1 1/2 teaspoons of minced ginger in a couple of teaspoons of sesame oil. ( Keep ginger in your freezer for quick use)
- You can add other vegetables for example 1/2 bell pepper, couple of stalks of celery, or sliced water chestnuts.
- Scramble 3 eggs in a teflon skillet.
- Mix rice, vegetables, and eggs.
- Add about 1/4 cup soy sauce.
That is a pretty basic recipe for fried rice that can be done quickly. At home here is what I did for my family. It is really good and very easy. I am sure that you have most of the ingredients at your disposal right now. Here is your next go to dinner when you are in a pinch for time! I added sauteed spinach and it is absolutely delicious!
Bacon-and -Egg Rice adapted from Gourmet Quick
Yield: 3-4 servings
- 1 cup of long grain white rice
- 2 cups water
- 4 slices bacon cut into crosswise 1/2 inch strips
- 3 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion, about 1/2 cup finely chopped
- 1 1/2 teaspoon of vegetable oil
- 1/4 cup sliced green onions
- 1/2 teaspoon Asian sesame oil
- 1/4 cup soy sauce
- Bring water to a bowl in a medium saucepan.
- Place rice in boiling water. Stir.
- When water comes back to a boil turn the heat to simmer. Cover with a lid. Cook for 20 minutes or until all water is absorbed.
- Remove from heat and let stand for 5 minutes.
- Gently stir rice from top to bottom with a rubber spatula.
- Cook bacon in a skillet over medium heat until crisp and golden. About 6 minutes.
- Drain bacon in a strainer. Save drippings.
- Place 1 1/2 tablespoons of the bacon drippings back in the skillet and saute finely chopped onion until pale golden. Remove from heat.
- Whisk together eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper
- In a teflon coated skillet heat over medium heat 1 1/2 teaspoons vegetable oil. Pour eggs into the hot skillet and push with a rubber scraper until set. Remove from heat.
- Into the skillet with the onions add eggs, rice, bacon, green onions, sesame oil, and soy sauce.
- Stir and enjoy.