Fried Rice

Cook the rice the day before in the water or chicken broth. (Or at least a couple hours early so it has time to cool, uncovered, completely.) 

Fried Rice

1 c. Jasmine rice

1 1/2 c. chicken broth (or water)

high heat oil

1/2 white onion, diced

1 carrot, diced small

1 celery stalk, diced (or cabbage)

1-2 cloves garlic, minced

2 scallions or green onions, sliced

1/4 c. or so of diced ham

1 Tbsp Tamari (or soy sauce)

pinches of ginger

1/2 tsp brown sugar (optional)

1/4 c. frozen peas, thawed

2 eggs, whisked and scrambled

Rinse rice in a fine mesh strainer to remove dust and starch. We don't want the grains of rice to stick together. 

Put rice and slightly less liquid than called for since we rinsed the rice, together in saucepan and put on stove over med-high heat. 

Bring to a boil stirring occasionally. Cover and reduce heat to low. Let cook 15 minutes. 

Remove from heat. Stir. Let cool uncovered completely to room temp. 

Cover and refrigerate overnight. (This is necessary so rice can dry out a bit, but if you used water to cook the rice, you can just leave rice on the counter overnight). 

*Uncover and let come to room temp if you can before cooking it.

When you're ready to eat fry up rice: (this works best in a non-stick wok or deep frying pan with a wooden spoon.  Have everything ready as this goes fast over hight heat!)

Stir-fry some white onion, carrots and celery (or cabbage) together for about 5 minutes in a couple swirls of oil on high heat. 

Add a clove of minced garlic, green onions, and diced ham for 2 minutes more. Stir constantly over high heat so it doesn't burn.

Make sure there's enough oil and add the day-old rice and stir to mix it with vegetables and ham. It will get coated with oil and should not stick. Try to let it get a little crispy on bottom. 

Now stir in (to taste) 1 Tbsp Tamari, pinches of ginger, 1/2 tsp of brown sugar, and a handful of peas. You can add more oil if it is sticking. 

Add two eggs that have been salted. Either make a hole and scramble them in rice pan, or in a different pan and then add to rice. 

Stir into the rice.

Serve! 

*Goes great alongside sweet and sour pork, orange chicken, teriyaki beef, or steamed vegetables.