I remember coming home from cross country ski practice with a ravenous appetite. Yep, I grew up in Minnesota and I often cross country skied to school during snow storms. I was terrible and won “Most Improved” at the end of the school year, a title they made up just for me! On many of those wintery days, I’d walk through the door to the aroma of my mother Leeann’s famous fried rice. In her restaurants, her fried rice is one of the most popular items and my niece tells me the Leeann Chin Uptown location is packed with teens inhaling fried rice and cream cheese puffs after school.
Fried Rice is my go-to one-dish weeknight meal or I make it for an easy breezy weekend lunch. It couldn’t be easier to make and the best part is that you can throw in any leftovers you want. From last night’s store bought roast chicken to the leftover steak you grilled for Father’s Day, just chop it up and pop it in the pan while the rice is almost done cooking. You can also use whatever veggies you have on hand or have in your freezer. I used frozen peas for this recipe for convenience. You can also add some edamame for added protein. For best results, use leftover steamed jasmine rice which has been refrigerated overnight. Using freshly steamed rice can yield mushy results. You can find premium soy sauce at Cost Plus World Market in the gourmet section.
- 1 tablespoon oil
- 2 eggs, slightly beaten
- 3 tablespoons vegetable oil, divided
- ½ cup sliced white button mushrooms
- 1 cup beansprouts
- ½ cup thawed frozen peas
- ½ teaspoon salt
- dash white pepper
- 3 cups white rice (chilled overnight)
- 1-2 tablespoons soy sauce
- 1 cup diced cooked chicken, shrimp, pork or beef
- 2 green onions, chopped
- Heat wok or skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil and rotate to coat. Add 1 tablespoon oil. Add eggs and cook until scrambled. Remove eggs from pan.
- Add 1 tablespoon oil to pan. Add bean sprouts, mushrooms, salt and white pepper. Stir-fry for 1 minute. Add the additional 2 tablespoons oil and add the rice. soy sauce and cooked chicken and toss until blended. Add the eggs and green onions and stir-fry for 30 seconds.
- Serve immediately.