Fried Rice

After all these years, I still wonder at how certain scents, sounds, and even recipes can open the floodgates of memories. Having a love of recipes with meaning and history, often my own recipes transport me to distant memories of my past.

Today's recipe is one such cork in the bottle of time. Each time I make fried rice, I am directly delivered to Mrs. Sheets Home Economics classroom in a newly built high school of my hometown. The moments I re-live are when going through the motions of high school were still tolerable, before the world came crashing down with the unbearable.

Save for a few faces, I don't even remember who was in the class with me as Mrs. Sheets walked us through the process of turning plain rice into something quite pleasant to the palette. I always remember the amazement that I, who never cooked, transformed such plain things, aside from soy sauce, into something so scrumptious. Though the faces have faded except for Kassie who, on a different occasion, made beautiful, perfect pancakes on the first try, I remember this was the common consensus among the class in each kitchen and dining station around the room. As perfect as the moment was, I don't think I attempted that dish again until many years later.

Any-who... let's get back to today's task and summon our inner hibachi chef, shall we?

This is my disclaimer. I still have my high school recipe tucked away in its original box somewhere, but I never use a recipe when I make fried rice. I find the measure of ingredients is not as important as the process. I will give you approximate amounts from my last batch where possible. 

For the rice, I used one large bag and one small bag of instant, boil-in-the-bag rice. Make sure to pay attention to the boxes. I didn't realize there were two different sizes until recently. I cooked the rice in the microwave as directed, drained it, and set it to the side until needed. See! I don't always do things the longer, more difficult way! 😜😁

Fried Rice

Cooked rice

One small onion

4-6 Tablespoons butter

1/2 - 1 cup frozen peas and carrots

1-2 eggs

1-2 teaspoons minced garlic

Salt (I used Goya Adobo All Purpose Seasoning)

Soy sauce

Begin by heating your skillet. I used my large, cast iron skillet. This recipe cooks quickly. It's important to get the skillet hot (not scorching) before adding anything to it. Once the skillet is hot, add three tablespoons of butter. If the butter starts angrily spitting and splattering butter across your cooking space, arms, and face, it's too hot. When the butter has melted, added the onions. Cook and stir until they are tender and starting to turn translucent. Add in the minced garlic. Cook and stir for 30 seconds to 1 minute just until the garlic becomes fragrant. Immediately add in the peas and carrots. Use what looks right to you. Cook and stir for 3-5 minutes. Just don't overcook the peas and carrots. You still want the colors to be bright. Add the rice plus one or two tablespoons of butter and desired amount of salt. It's best to err on the lighter side. You can always add more later. Continue cooking and stirring to mix everything well and to make sure the rice is hot. Push the rice into a ring around the sides of the skillet, leaving a small space of the skillet exposed in the middle. Add one tablespoon of butter cubed to the exposed skillet. When the butter is mostly melted, crack one egg for 3-4 cups of rice or two eggs for 4-6 cups of rice into the middle of the rice. Stir the eggs as they begin to cook. When they are almost done, stir the eggs into the rice. Turn down the heat. Add the desired amount of soy sauce. Again it's best to err on the lighter side. Quickly stir everything together really well. Taste and adjust salt and soy sauce if needed. Transfer the fried rice out of the cooking skillet.

There you have it! The recipe is such a quick and easy dish to whip up. I hope you enjoy it!

Until we meet again, may you be blessed!