©1988
AuthorDartagnan"old school fried rice that satisfies every time!"
1 cup long grain rice
⅓ cup Vermicelli, cut 1/2-1" piecs
1 ¼ cups water
1 ½ tbsp Mirin
1 tbsp Chinese Black Vinegar
1 tsp Asian Spice
1 pinch Citrus Seasoning
WOK
⅓ cup protein, shrimp, chicken, pork, left-over steak, bbq, whatever is in your fridge
1 slice thick sliced applewood back, cooked crisp, diced and drained
⅔ cup sweet onion, diced
2 tsp red pepper flakes
2 large eggs, soft scrambled in butter
⅓ cup frozen peas & carrots
1 tsp Asian seasoning
2 tsp Teriyaki sauce
2 tbsp peanut oil
1 tbsp soy sauce
½ cup scallions
1
Place rice, water, vinegars in basket, top with seasonings, steam 50 minutes, fluff with fork, let cool and move to fridge.
2
Soft scramble eggs to just set. Set aside keeping pan on heat. Add bacon, fry until crisp, drain and set aside.
3
Heat oil in wok to medium high.
4
Add onions, stir fry until soft, add protein stir fry 2 minutes, add red pepper flakes, teriyaki and 1 T of soy. Stir fry a minute, adding peas and carrots.
5
After combined well, add rice then eggs, cutting and chopping to mix well. Add scant amount soy and teriyaki as needed.
6
Top with scallions.
Ingredients
1 cup long grain rice
⅓ cup Vermicelli, cut 1/2-1" piecs
1 ¼ cups water
1 ½ tbsp Mirin
1 tbsp Chinese Black Vinegar
1 tsp Asian Spice
1 pinch Citrus Seasoning
WOK
⅓ cup protein, shrimp, chicken, pork, left-over steak, bbq, whatever is in your fridge
1 slice thick sliced applewood back, cooked crisp, diced and drained
⅔ cup sweet onion, diced
2 tsp red pepper flakes
2 large eggs, soft scrambled in butter
⅓ cup frozen peas & carrots
1 tsp Asian seasoning
2 tsp Teriyaki sauce
2 tbsp peanut oil
1 tbsp soy sauce
½ cup scallions