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Friday, May 14, 2010

Vietnam Fried Rice

This recipe is originally from the More with Less cookbook and a favorite dish in our house. I always have the ingredients on hand so it's an easy fix to the it's-4:00-and-I-need-to-make-something-for-dinner problem. If you so chose, you can make it meat-free. After having made this many, many times, I am posting it the way I like to make it, which includes doubling the soy sauce mixture.


4 Tbsp. olive oil
3/4-1 lb. meat (beef, chicken pork, and/or shrimp), chopped into bite-sized pieces
2 tsp. minced garlic
1 large onion, chopped
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tsp. sugar
2 Tbsp. soy sauce
3 cups cooked/leftover rice
2 cups frozen, mixed veggies (I precook them in the microwave until crisp, tender.)
2 eggs, beaten (I partially scramble in a separate pan.)

How to Make It:

1) Heat oil in wok. Stir fry meat, onion, and garlic until meat is done. (Do not drain.) Prepare salt, pepper, sugar, and soy sauce in separate bowl; mix well, then add to meat in skillet. Continue to stir fry for another minute.
2) Add cooked rice. Stir fry for 5 minutes. Add veggies, mixing well. Add scrambled egg and stir fry for another 1-2 minutes.

Serve with salad and fruit and this will feed 4-6 people.

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