The Wisdom Dude’s
Amazingly Delicious Fried Rice

This fried rice is much faster and easier than it looks, but you have to follow the directions carefully. When you start your actual cooking, the rice should be cold, so for the best results, make the rice the night before and freeze it.

Ingredients:

*The meat can be hamburger, ham, shrimp or other seafood, leftover chops or roast (beef, pork, veal, lamb), any combination of the above, or whatever you might happen to have on hand.

**Don't worry; there's absolutely nothing wrong with MSG! Anything you may have heard or been led to believe to the contrary is a satanic/Communist/Big Brother/space alien conspiracy!

Prep Work:

  1. At least three hours before you begin making the fried rice, and preferably the night before, measure out two cups of rice and cook. Store it in a large, covered bowl overnight in the refrigerator or at least three hours in the freezer.
  2. Wash and pick over the bean sprouts to get all the ugly bits out. Place in strainer and scald with boiling water. Immediately place under a stream of cold water. Cool thoroughly and drain well.
  3. While the bean sprouts are draining, chop the green onions fine. Trim, mince, and crush the ginger. If you haven't already chopped the meat, chop it now.
  4. Measure and mix the two kinds of oil.
  5. Measure and mix the soy sauce, oyster sauce, MSG, and pepper.
  6. Beat the egg lightly.
  7. Loosen the rice with a fork until all the grains have been separated completely. (Stick the fork under cold running water after every three to four pokes into the rice and it'll cut your labor by half.)

The Actual Cooking:

  1. Preheat the wok on high heat.
  2. Add the oil and continue to heat. Be careful, now — don't let the oil burn!
  3. Add the egg, scrambling and shredding it continuously with a fork.
  4. Add the sprouts, onion, meat, and ginger, and stir-fry until most of the liquid is gone.
  5. Add the rice, and stir-fry until the rice begins to brown.
  6. Add the soy sauce, oyster sauce, MSG, and pepper.
  7. Stir-fry until everything is thoroughly mixed and the entire contents of the wok are steaming.

Serve heaping helpings! This is a meal by itself; it will serve about four people, or two very hungry people. If there are any leftovers, this fried rice is just as good reheated the next day.

 

62135 : 06Jun17


Jerry Merchant and Mary Matthews


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