I’ve been working on my cooking skills. Focusing mainly on Cajun and Asian with Mexican bringing up the rear. Since a good gumbo is now in the rear view mirror, I started looking at my fried rice skills. I’ve made it before several times but it was just not quite right.

Well today’s lunch batch changed that. I made vegetable fried rice to keep it honest.

Start cooking this yesterday by cooking 1 1/2 cups of long grain rice in 3 cups of water with a pinch of salt and refrigerate it overnight. Don’t even think about using fresh cooked rice.

You need two cast iron skillets, a big one to stir the rice in and a small one to scramble the eggs. Put the skillets on low heat and go to your cutting board.

Chop several green onions and set aside

Chop several stalks of celery
Chop a small onion of your choosing, red, yellow or white
Chop or crush a couple cloves of garlic

Put the celery, onions and garlic in the large skillet with half a stick of butter
Let this sizzle on low heat until onions are clear and celery gets bright green and tender
Season with salt and pepper

Put a little butter in the small skillet and crack two eggs in it. Add a pinch of chopped green onions in there too. Just barely scramble them and set them aside.

When the stuff in the big skillet is ready, use a slotted spoon to move the stuff to the small skillet with the eggs.

Now get out your oyster sauce (I use two types, a thick and a thin sauce) and your shoyu sauce. Yeah I know you don’t like oysters but realize it’s been in all that great fried rice you’ve eaten in the past. It’s what makes fried rice that brown color so buck up Nancy and use it.

Also get out the peas and carrots. Frozen is best but canned is plenty good.

Put the rest of that stick of butter in the large skillet, add a splash of olive oil and turn the heat to high.
Add your three cups of cold day old rice in the big skillet and get to work breaking up clumps and stirring it up. Try not to let it stick. Scrape the bottom as you stir. When you get it broken up well, sparingly add both types of the oyster sauces and keep stirring. Keep the heat on high and stir the rice. Drizzle on some shoyu sauce and stir. When it starts to look like fried rice, add the peas and carrots. Stir. Rotate the bottom rice to the top and stir some more.

Now you lower the heat. The skillet should be really hot by now. Stir. Grab the small skillet and dump the eggs and veggies on the rice. Stir until it’s mixed.

Now sparingly dribble more of both oyster sauces and the shoyu sauce on the rice and stir. Set heat to lowest setting and add the chopped green onions. Stir and serve.

I hope you like it!

Flied what?

Rule 12.

Try this https://www.thekitchn.com/the-tastier-way-to-cook-rice-228081 When we lived in Spain one of the ladies showed my mother how to make rice this way when making paella.

I’m gonna try that next time.

The secret to rice is a $150.00+ rice cooker bought at a Japanese shop. The second factor is to never buy rice at a big box grocery store. Get the rice at the oriental shop.

We caught on to rice cookers when we lived in Hawaii. Ours cost more like $20 though.

Yep. You don't have to Spend big money.

Cast sounds really good and I love me some flied lice (which is hard to find around here) but Y U no post sum pictoors

I’ll make it again and document it step by step. This was the prototype batch. I think I used too much butter and also forgot the whole kernel corn. I’ll also toast the raw rice before it goes in the rice cooker. That’ll be a better batch.

Can that actually happen?