Tonight we had chicken fried rice for dinner. We planted a rather large garden this summer, and it is still producing tomatoes, sweet peppers, and onions. Currently, there are yellow peppers, red peppers, green peppers, and orange peppers ready to be picked, and I want to use them up before it finally frosts here in Indiana! The recipe in TJOC is for "fried rice," but the directions tell you that you can add meat or other vegetables - whatever you have on hand. This is another recipe that is extremely easy to make. This recipe calls for 3-4 cups of cooked, cold rice - great for leftover rice; I actually intend to make extra rice in the future just for this purpose. For tonight's meal, I cooked the rice earlier in the day and let it cool. I also only had about one cup of cooked rice, so I divided the ingredients by 1/3, and with the added chicken and peppers, it was perfect. That said, I'll get on with the recipe.... for the 3-4 cups of rice, the recipe calls for 4 eggs. Those are just scrambled with a bit of salt and put aside. The rice is then cooked for a few minutes in 2T vegetable oil* with 1t minced ginger. You then stir the eggs and 1/2 cup scallions in with the rice, and voila! You've got yourself some fried rice!! I sauteed diced chicken, onions, and peppers in a bit of seseme oil, and added that to the fried rice, and then topped it all off with soy sauce, and it was perfect! I'm sure you can add to the rice whatever you might have in your cabinet, which is another reason this is an easy go-to meal.
*if you are used to using olive oil for cooking rather than vegetable oil, don't try to substitute if a recipe calls for cooking with vegetable oil. Vegetable oil has a higher smoke point than olive oil, so the best bet is to follow the recipe.
The Joy of Cooking, 75th Anniversary Edition
FRIED RICE p.357
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