If your rice is uncooked, follow directions and cook the rice and spread it out on a pan to cool and dry.
When cool you can unclump rice gentley with your fingers. You can also cool it faster in the fridge or freezer.
Chop the vegetables and keep them in small bowls or in mounds on a large plate, as the fried rice goes fast so every thing must be ready to put in the pan.
Whip the eggs in a bowl and place next to your vegetables
Have oil, soy sauce at hand, preferably measured out, unless your good at eye-balling it.
Turn skillet on low. The reason for this is that if it is too hot the garlic will burn ....we will gradually bring up the temp.
Put a tablespoon of oil in the skillet and add the garlic. Gradually bring up the heat till it starts to cook the garlic and you can smell the it release it's flavors.
Add the cabbage, carrots and the whites of the onion and saute till tender but still crisp. About a minute, then remove the vegetables or most of them onto a plate.
Add another tablespoon oil and add the rice. cook gently turning with a flat spoon or spatula for 2 minutes.
Add the vegetables, and the peas and cook one more minute.
Turn down the heat and make a hole in the center and add the rest of the oil and the whipped eggs.
scramble the eggs about half way then mix it in with the rice.
When serving top with the diced green onion stems.
Pour the soy sauce around the edge of the pan and then fold into the rice mixture. If you pour it directly on it won't distribute as evenly.
Here is the finished fried rice, some of the egg gets coated on the grains of rice which gives it more flavor.
I served this with sesame fried green beans and some nice slices of BBQ pork. I used the end pieces for the fried rice. |
