Fried Rice is pretty straightforward-- take leftover rice, fry it with other leftover tidbits, and serve.
But there's a difference between fried rice you'd serve along side of a dish and fried rice you'd serve AS a dish.
This is one thing I've got down to a science. Even the Carnivore actually REQUESTS this as a main meal.
There are a few secrets to really good fried rice, and being the generous gal I am, I'll share them with you.
First, make sure you sprout your rice. This will, of course, make the rice stickier when you fry it...but it will also stick to your ribs and satisfy you. To sprout rice, just soak it in water for at least 24 hours (this is only going to work if you use a fresh, nice brown rice, not that white stuff).
Second: Make sure your rice is really stale. It helps to keep it in the fridge, uncovered, for a day or so.
Third: Essential... sesame oil (abou t1/4 tsp in your cooking oil), ginger (not powder), garlic, soy sauce/tamari (gluten free, of course!).
Fourth: Not essential, but great...1/4 tsp of saffron or american saffron added to the cooking oil.
Fifth: If you're going to add eggs, make them separately, in OIL (NOT butter)
Sixth: Peas and Carrots. Dunno why, but peas and carrots make the best fried rice. Oh...add a really finely diced onion.
Here's the basic ratios:
2 quarts stale brown rice
1/2 c coconut oil (or other oil)
1/4 tsp sesame oil
1/4 tsp saffron (yellow colour)
1/2 tsp ginger paste or grated
2 cloves garlic, crushed
1 onion, minced
2-3 c mixed frozen peas and carrots
2-3 eggs, scrambled separately
sesame seeds for topping.
Fry everything and mix together. YURM