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Full Meal Fried Rice




Source of Recipe


http://www.twentymile.com/Cookbook/fryrice.htm


List of Ingredients




4 cups Minute Rice®
The recipe calls for instant rice. It is the rice we learned to make as children. It was the rice usually used in the kitchen way back then. Since then we have learned to make regular rice and it is frequently the rice used in the recipe. If you are planning to use regular rice, make it the day before and store it in the refrigerator overnight. Use the bouillon cubes or broth to flavor the rice when cooking.
2 cups diced cooked chicken or beef
Although the recipe calls for left over chicken or beef, there isn't any reason that you can't use fresh meat for the dish.
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced white onion
1/2 cup diced celery
1/2 cup frozen peas
1 bunch diced green onions (scalions) include most of the stalk
1/4 teaspoon ground black pepper
1 tablespoon soy sauce
1 teaspoon garlic powder or 2 cloves of garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 chicken or beef bouillon cubes
4 eggs
2 tablespoons butter or margarine
2 tablespoons vegetable oil


Recipe



In a large sauce pan, bring 3 3/4 cups of water, bouillon cubes, 1 tablespoon butter, and salt to a boil. Stir to make sure bouillon cubes dissolve completely. Add rice, stir to wet all rice. Cover, remove from heat and set aside for at least 10 minutes.
In a small fry pan, melt 1 tablespoon butter. Whisk 4 eggs to a uniformn mixture. Add to the fry pan and cook over a low heat. Lift edges with spatula and let eggs run under as if cooking an omelet. Cook completely. Chop into small pieces with spatula. Set aside.
In a large frying pan or wok, place vegetable oil and heat over medium heat until a drop of water sizzles on the surface of the oil. Add vegetables and meat (if using left over meat, wait until just before adding rice). Stir frequently while cooking (stir-fry) until vegetables are tender. Add spice and soy sauce. There will be some liquid in the pan from the vegetables. Add water to make approximately 1/4 cup total liquid in the pan. Simmer 1 minute,
Add rice to pan and stir as you continue to fry until all the liquid is absorbed and the rice starts to brown. Remove from heat. Add egg. Stir well. Serve.