Thursday, August 4, 2011

#70 - Deputy Dave's Basic Fried Rice

Deputy Dave's Fried Rice has a solid foundation for this recipe that allows you to add other ingredients every now and then to get a new dish on the table.

Like he says, "This is ultra cheap, delicious, filling and versatile."

The great thing about fried rice is that it is delicious on its own. It's great as a side dish. And, it is perfect as a main dish with either shrimp, pork, beef or chicken added. You can even add leftover meat to the fried rice and get more bang for your buck. Once you make it a couple of times, it is super easy and fast to assemble and cook.

Deputy Dave keeps a few ingredients on hand in his pantry and refrigerator at all times, just so he can throw these kinds of meals together. These regular ingredients are:...Sesame Seed Oil, Soy Sauce, and we always have a little snaggly bundle of ginger for him to grate fresh...he's big on fresh ingredients, but do what you can, even if the ginger is from a spice jar.


2 Cups Cooked White Rice
1/2 Cup Julienne Carrots
1/2 Cup Chopped Yellow Onion
2 Tablespoons Freshly Grated Ginger
Sesame Seed Oil
3 Large Eggs, Scrambled
1-2 Tablespoons Soy Sauce
1/2 Cup Peas (If Desired)

Step one:
Prepare 2 Cups of Cooked White Rice (set aside)

Step two:
In a Wok (or skillet), heat 1 Tablespoon of Sesame Seed Oil on high heat (this oil is the secret ingredient)
Take three scrambled eggs and add them to the hot Wok. Deputy Dave lets the eggs sit in the Wok and begin to bubble and the edges to get crunchy, giving the eggs a great nutty flavor, then start to scramble them in the Wok. After they are cooked, set them aside in a bowl.

Step three:
1/2 Cup of Carrots, Julienne style (matchsticks or cut in long strips)
1/2 Cup of Onions, Sliced
2 Tablespoons of Freshly Grated Ginger
Add more Sesame Seed Oil to the cleared out Wok (not cleaned out, just cleared out) and heat on High heat, then add the above three ingredients as listed in Step Three. Cook for about three minutes, continuously stirring and tossing.

Step Four:
Add the cooked white rice to the veggie mixture in the Wok, stirring constantly to stir fry together for another three minutes, Then, add 1-2 Tablespoons of Soy Sauce (to taste) and continue to toss and stir continuously for another three minutes. At this point, Deputy Dave also adds a 1/2 cup of peas (if frozen, thaw them and rinse before adding) and he adds in the cooked eggs. He constantly sitrs everything on high heat for another two minutes so the ingredients can stir fry and mix thoroughly, without burning.


Now, you also could have added chopped pieces of cooked meat or raw shrimp during the time you were adding the soy sauce to the mixture.

For this particular meal, Deputy Dave adds a shrimp
mixture --- we love shrimp; we live on the Bay.


Rae said...

Right on! Thanks, for posting this! I may just have to try it out this weekend. :)

Paula said...

Ooooh~ that looks so yummy!
Go Deputy Dave!

Mike said...

I'm the chief cook here. However, I don't do dishes. Susan figures she'll do that as long as I cook. We have a very good team betwixt the two of us.
I've never used sesame oil. I dice bacon, fry it and use the grease for the flavoring. The rest is pretty much the same as Dave's minus all them veggies. I sweat some diced onions and scramble some eggs. A couple dashes of Soy sauce Combine everything is the skillet and toss it all around. Don't forget the bacon bits. ;)

LindaG said...

We usually have soy sauce here because I use it for marinating the meat I dry for jerky.

Thanks so much for the recipe!
I have not used sesame oil before, but would be willing to try it.
And the bacon way, too. ;)

Hope you all have a wonderful Friday!

Lana from Farm Life Lessons said...

The Sesame Seed Oil does make a huge difference and a little goes a long way to add a great asian flavor. Sometimes, I'll use my normal canola oil and add a dash of the Sesame Seed Oil and that's all it takes for great flavoring.

Mike --- your version sounds great too. We also keep a constantly refilled tub of bacon grease and use it for just about everything! It's a Southern Staple for the pantry. I especially love making homemade hamburgers in an iron skillet that I've first put in a tablespoon of bacon grease...yum, yum burgers.

Linda --- I'd love to learn how to dry meat for jerky! My daughter is addicted to jerky.

I love sharing cooking tips and variations...the kitchen will always be a part of our lives because we've got to eat!

luckybunny said...

Oh I have to try this, sounds great! Thanks for sharing.