A KosherEye Signature Recipe
The addition of cooked chicken, beef, or faux "shrimp" turns this into a meal. You can add any type of vegetables you like this Vegetarian Fried Rice recipe is a great way to use up leftover veggies.
3 cups raw rice, uncooked (this is made ahead and chilled)
1/4-cup canola oil
1 1/2 cups finely chopped onion
1 2 cups finely chopped carrots
1 cup chopped scallions
1 cup sliced mushrooms (optional)
1 cup cooked peas (optional)
5 eggs, lightly mixed
8 tablespoons low sodium soy sauce or tamari
Salt/pepper to taste (taste first, as the soy sauce is salty)
Cook 3 cups rice in water or in parve chicken bouillon mixed with water. When done, chill thoroughly in refrigerator.
In a very large pre-heated, frying pan sauté vegetables in oil, remove from pan. Separately, scramble eggs and set aside.
Combine vegetables, rice, eggs, soy sauce, salt and pepper to taste. Sauté over low flame until well combined and heated through.
Optional garnishes: toasted sesame seeds, additional scallions, cut up pieces of chicken, beef or kosher faux shrimp, peanuts or cashews.
Yield: Serves 12. For 6 servings, cut all ingredients in half.
Recipes: Side Dishes, Rice, Vegetarian or Meat, Kosher