Chinese Fried Rice

Chinese Fried Rice

1​​​Egg

¼ tsp.​​Salt

2 tbsp.​​Oil

1 ​​​Green onion, cut in ½ inch slices

½ c.​    ​Sliced mushrooms

½ c.​    ​Diced ham

3 c.  ​   ​Cold rice

½ c.​     ​Peas

2 tbsp.​​Chicken Broth

3 tbsp.​​Soy sauce

 

1. Lightly beat the eggs and salt.

2. Heat 1 tbsp. of the oil in a frying pan on medium heat. Add the egg and scramble until cooked. Remove to a dish.

3. Add remaining oil to the wok and sauté the onions, mushrooms and ham for 1 minute.

4. Add the rice to the pan and separate the grains of rice with a fork.

5. Add the peas and the scrambled egg and stir until mixed.

6. Stir in broth and soy sauce and mix until combined. Serve immediately

 

 

Slicing up the vegetables

Cooking the egg.

Adding the meat and vegetables.

Making sure the rice is separated.

The finished product.

Pan Fries lab

Pan Fries

2 Tbsp.                         Canola Oil

4                                  Unpeeled potatoes, diced

1                                  Small onion, diced

½ tsp.                           Seasoning Salt

½ tsp.                           Ground Black Pepper

1. Pour oil into a large frying pan and heat on medium heat until oil shimmers. (2-3 minutes)

2. Put potatoes and onions into heated frying pan and spread out evenly.

3. Let potatoes sit undisturbed for 4-5 minutes to get golden brown. (Do not stir)

4. When potatoes are golden on one side, use a flipper and flip potatoes over to brown on another side.

5. Continue flipping and cooking until potatoes are golden brown and cooked all the way through.

6. Season with salt and pepper just before serving. 

The raw materials

Watch the fingers.

Perfectly browned.