Chinese Fried Rice
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 to 2 ½ cups water, low sodium stalk or consommé | |
| ¾ teaspoon salt | |
| 1 tablespoon olive oil | (Optional) |
| 1 ½ cup white or brown rice | Uncooked |
| 4 green onions | Washed trimmed and sliced thin. |
| ½ cup frozen peas and carrots | |
| 3 eggs | |
| 3 tablespoons lite soy sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring water, stock or consommés to a rolling boil (use larger amount of liquid if using brown rice). | |
| 2 | Add salt and olive oil. | |
| 3 | Slowing add rice and stir. | |
| 4 | Cover and cook over slow heat. | |
| 5 | White rice will take from 25 to 35 minutes, brown rice will take from 40 to 50 minutes. | |
| 6 | If the rice becomes too dry, add ¼ cup or more of boiling water. | |
| 7 | When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking. | |
| 8 | Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated. | |
| 9 | Fluff the cooked rice with a fork. | |
| 10 | Heat oil in a large skillet. | |
| 11 | Toss in rice until hot and golden. | |
| 12 | Add salt and green onions. | |
| 13 | When these ingredients are well mixed hollow a center in the rice. | |
| 14 | Break eggs into the hollow and scramble semi cooked, and then stir into the rice mixture. | |
| 15 | Sprinkle with lite soy sauce and peas and carrots. | |
| 16 | Stir and serve hot. | Internal temperature above 135 F. |
Posted in Side Dish, Starch Side Recipes
