I’ve tried time and again to make fried rice and every time I have failed. It’s always turned out… crappy and then I started some investigation into what makes it perfect.
Well, first and foremost the rice can’t be freshly made and this has been my biggest mistakes. You need to cook the rice ahead of time, like a day or more, and then let it hang out in the fridge because it gives the rice a chance to dry out a little bit.
A wok. This is important too or a really big non-stick skillet that is super hot so that the cold rice can get hot and just a little bit crisp.
A few other things that I learned is that cooking all the ingredients separately and not stirring all the time is important. I’m terrible at just letting things sit there and cook but I guess all that moving, poking, and stirring can cause the rice to break down, release more starch and make your fried rice goopy.
So now that I knew all the things that I was doing wrong I was ready to make my awesome fried rice. But I wasn’t because I didn’t have any pre-cooked rice. This is where Minute Rice came in and helped me out.
I bought some Minute Rice ready to serve packs and used that to make my fried rice and it was amazing!
- This recipe made enough for my family of 6.
- 3 packages of Minute Rice ready to serve - I used white rice
- 1 - 1 1/2 lbs of chicken tenders
- 1 medium onion diced
- 1 - 2 cloves minced garlic
- 1/2 bag of frozen peas & carrots
- 3 eggs
- 2 -3 tbsp tamari (soy sauce)
- salt & pepper to taste
- Heat the wok or skillet over high heat and add a tablespoon of vegetable or olive oil to the pan.
- Season with salt & pepper and cook until about 8o% done. Remove from the pan and put it on a plate.
- In a bowl beat the eggs well and then add a bit more oil to the pan and pour the eggs in. It's best to let it coat the bottom of the pan and swirl it around until it's almost done and then remove to another plate or bowl.
- Sautee the onions for a couple minutes, add in the garlic & and then stir in the carrots & peas. Stir just till warm and then remove them from the pan and then pour them into a bowl.
- Make sure that the pan is screaming hot! Add in a tablespoon of oil and then put the rice in the pan making sure that it covers the bottom evenly. Now, like I said before let it sit for a couple minutes and you'll hear it sizzle and pop... it's okay I promise. After a few minutes go ahead and give it a quick stir and then let it cook for a few more minutes.
- I let mine cook for several minutes.
- While the rice is cooking dice up the chicken and stir it back into the pan. After a minute add in the veggies and then the eggs (after slicing it up). Once that's all together gently stir in the tamari/soy sauce.
My family loved it! They told me that this one was a keeper and that I needed to make it again and they never knew my little secret of buying the rice pre-made. This is making into our dinner rotation but maybe we’ll add in shrimp or pork for a change once on a while.
Minute® Ready to Serve Rice is an ideal portable solution for lunch or breakfast because you can eat it on the go, straight from the cup. In just 60 seconds, you have fully cooked rice for any meal or snack. You’ll never get bored with your lunch since there are 10 flavorful and wholesome varieties. If you’re looking for a healthy option, Minute® Ready to Serve Rice provides easy portion control since it’s conveniently packaged in two individual single-serve cups.
It’s available in many varieties including: whole grain options of brown rice, brown & wild rice, and multi-grain medley, new jasmine rice, Italian rice mix, chicken rice mix, yellow rice, Spanish rice, and pilaf mix.
Visit http://www.minuterice.com/ for recipes, including Minute® Ready to Serve Stir it Up recipe ideas and more information about the Minute® Rice family of products.
This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.