If my menstrual cycle had it’s way, I’d be eating take-out three meals a day. Thankfully, my ass steps in every so often and puts the brakes on my monthly crap binges, and refocuses me on trying to eat… in a somewhat more MSG controlled environment.
Enter last night’s fried rice. One of my all-time favorite meals to make, and one of my most popular dishes to serve.
My fried rice brings all the boys to the yard. And all the neighbors… my parents… and sometimes my grandpa.
So yeah, like, crazy sexy fried rice.
This is a really easy recipe, you can use whatever is in your fridge, and there is prep work you can do through the day before buckling down and assembling this in one pan for dinner. This recipe is large, as it’s a meal that tastes even better the next day, so I always make it to last a few!
I’m gonna pause right here to make sure you own a rice cooker. If the answer is yes, let’s nod knowingly at each other and move along. If the answer is no, really? I received our rice cooker (a 9 cupper) at my wedding shower, and 8 years later, it’s still going strong and used often. It’s easy and once you use it, you’ll never be able to eat instant rice again. If there are two things you should have in your kitchen right now, it should be 1. a rice cooker, and 2. a cast iron pan.
4 Cups Jasmine Rice
Sirloin Steak (I season with salt and pepper, then grill on high, 3 minutes on each side)
1 bag Frozen Vegetable Mix (I prefer carrots, corn, peas and beans)
1 Onion, diced
1/2 tbsp Sesame Oil
1 tbsp Minced Garlic
1. Prepare rice. If you are using a pot, follow the directions on the bag. For rice cookers, the ratio is 1 1/2 cups of water for every cup of rice. So for 4 cups of rice, we’re looking at 6 cups of water.
2. Grill steak. There is something amazing about grilled steak in fried rice. I think it’s the texture, which is way better than mooshy wok cooked steak. I seasoned a sirloin with salt and pepper then grilled for 3 minutes on each side. Remember this is going back in a wok with the rice, so no need to cook to doneness. Let it rest at least 10 minutes after grilling, then slice into mouth friendly pieces.
3. Make scrambled eggs.
1. Heat your large pan or wok up to screaming hot, and add some vegetable oil. Once it’s to temperature, toss in the sliced mushrooms, onions and garlic and stir to cook through.
2. Toss in frozen veggies and scrambled eggs, and cook through.
3. Add 1/2 tbsp Sesame Oil. A little goes a long way with this. Stir to coat veggies.
4. Add steak, and stir to mix.
5. Slowly start scooping in rice, mixing it with the veggies and meat as you go.
6. Coat in Soy Sauce. This is truly done by eye. You want the fried rice completely covered in soy sauce, but you don’t want to go overboard, so just get a thin layer over everything, you can always add more to you own personal bowl.
7. Let the rice sit a few minutes over high heat, letting a crust form along the bottom, then stir and let sit again. I love the crispy pieces of rice!