Kate's Loaded Fried Rice
This has a lot going on and filled up my 6-quart calphalon elite nonstick essential pan. this is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! when making fried rice (or any stir-fry), use double black soy sauce (i bought koon chun brand online) instead of regular soy sauce; if you don't have double black soy sauce on hand while making this, use regular soy sauce and add 1 tablespoon of grandma's molasses. we had leftover cooked pork chops and cooked chicken breast, so dh wanted those included. recipe #232567 called for baby carrots, but i prefer using medium carrots, which seemed to cook through better. i am posting this because i blended 2 recipes, and it was rather confusing to keep referring to both. as you can see, i like to organize my ingredients for mise en place, as there is a lot of advance preparation.
Steps
In a 6-quart nonstick wok or 6-quart le creuset pot , heat the wok / pot over medium-high heat , and then heat oil until glistening.
Add 1st bowl , and stir-fry over medium-high heat until softened , about 4 minutes.
Add 2nd bowl and cook until fragrant , about 1 minute.
Add soy sauce and 3rd bowl.
Continue to cook , stirring occasionally , for about 3 minutes.
Add 4th bowl , and mix.
Push the fried rice to the outer edge of the wok or pot to create a well.
Pour the slightly beaten eggs into the well , and cook , stirring gently , until nearly set.
Toss rice and eggs together.
Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens.
Serve.
Ingredients
vegetable oil, onion, carrots, green onion, baby bella mushrooms, garlic cloves, ginger, soy sauce, dry sherry, cooked brown rice, boneless chicken breasts, boneless pork chops, frozen green pea, eggs