Sue Freeman posted 03-02-99 8:25 AM
Source: Su Mein Lee Culinary Instructor
Vegetable Fried Rice
2 cups LONG grain uncooked rice
3 1/4 cups water
1/4 cup diced onion
2 cups chopped vegetables of your choice
we had squash, carrots, pea pods, red pepper (all diced)
salt to taste
1/2 cup soy sauce
4 Tablespoons veggie oil
1/4 cup chopped scallions
Rinse rice once with water and drain well. Add rice and 3 1/4 cups
water to microwavable container. Do not cover.
Microwave on high for 8 minutes; stir once. Cook 4 more minutes.
Cover and cook for one more minute.
Set aside to cool to room temperature.
MUST BE ROOM TEMPERATURE.
It is important to get the Wok or SKillet HOT. If the skillet is not
hot enough the veggies will sweat and you will end up steaming veggies in
their own juices. Add half the oil.
Heat until it starts to smoke. If your veggies don't sizzle when you add
them it isn't hot enough. Mix all the veggies EXCEPT squash.
Add half of that veggie mixture and stir the veggies until heat is again
raised and then add rest of veggies. When heat is raised again to HOT add
squash and quickly stir fry quickly until all veggies are tender.
Remove from pan.
Add rest of oil and bring back to high heat and pan is HOT. Add half the
rice and stir until heat is again raised in pan.
Add the rest of the rice and continue stirring. Add the soy sauce.
Stir and mix until rice is all coated, rice grains separated rice is one
color.
You can serve it now or do what some chinese do. Set aside and let cool. You
should always cook fried rice twice. Soy sauce will cook into it better and it is not
just flavoring the rice on a superficial way. It is cooked in.
So again... bring pan to smoking high heat. Add one tsp oil to coat bottom
of pan; no more and when it smokes add veggies and rice and stir fry
until well mixed and HOT.
Serve with sliced scallions over the top and if you like drizzle with a
little sesame oil.