Hubby and I used to love getting Fried Rice at Chinese Food restaurants. With more fun and flavor than regular white rice, it was our staple choice!
Then our son was diagnosed with an egg allergy. And while we still occasionally ordered it when we knew he wasn’t going to eat the Chinese food anyway, our use of it tapered off. I’m not sure I even remember the last time we had it.
We miss it though, so last week, I decided to try making our own! As it turns out, it’s pretty easy to do! The most time-consuming part is chopping up veggies. Plus, you have to remember to cook rice ahead of time and chill it. It will be dry enough to properly crumble if you do so. If you use it right after cooking, it will clump together in the pan.
One of the great things about this recipe is how flexible it is! Use your favorite veggies, or what you have on hand. I used carrots, red bell pepper, mushrooms, green onions, kale, and frozen corn. I was going to add frozen peas, but discovered I was out. Make sure you chop everything into small pieces!
Make sure you add any veggies that take longer to cook first and save the more delicate ones for later. Otherwise, you’ll end up with burned scallions or under-cooked carrots.
Only cook your delicate veggies for a minute or so. They will continue to cook when you add the rice, so you don’t want to overdo it!
Make sure you break up any clumps of rice with your fingers as you add it. Don’t take too long though, as you don’t want the veggies underneath to burn!
If you have a soy allergy, try adding coconut aminos or a homemade soy sauce instead of the real soy sauce.
If you have a sesame allergy, you can safely omit the sesame oil and sesame seeds. The flavor will change a little, but you won’t miss it.