Fried Rice



I have made a lot of fried rice before, but I found a new favorite way to make it. In the past, I have always tried frying the rice and veggies at the same time in the same pan. This usually results in half of my rice getting pushed out onto the stove because there’s only so much room in my pan! This time I cooked white rice separately from my sauté, and then added it in towards the end. This made for a much better final result, and we were able to have extra white rice with the meal.


Rice Ingredients

  • 8 Cups of Water

  • 4 Cups of Rice

  • 1 Clove of Garlic (this isn't really essential to the rice, I just like it)

Satay Ingredients

  • Olive Oil

  • 3 Cloves of garlic

  • Half an Onion (or a whole onion depending on preference)

  • 2 14oz Packages of Tofu

  • Frozen Peas

  • 2 Eggs

  • Tamari

  • Rice Vinegar

  • Salt

  • 1 Tablespoon of Spicy Chili Crisp


Brown sugar Carrots (side dish)

  • Carrots chopped in quarters (however many you’d like/can fit on a baking tray)

  • Olive Oil

  • Brown Sugar

  • Old Bay Seasoning



Steps for rice:

1. Boil 8 cups of water in a pot

2. When water is at full boil, add rice and 1 clove of garlic and lower to medium heat (the garlic will cook with the rice and into a butter consistency at the end)*

3. Cook for about 15 minutes and then bring to low heat for the remaining five minutes


Steps for stir fry:

1. Chop onion and garlic (as small as you prefer)

2. Cook in a large pot with olive oil for about 5 minutes

3. Cut tofu into small pieces and add to the onions and garlic

4. Add Tamari and salt (I added Tamari throughout the entirety of making this and don’t have a precise measurement for you, so add as much as you think tastes good)

5. Add peas

6. Crack both the eggs and leave until almost fully cooked, then stir and turn into a scramble

7. Continue adding tamari as needed

8. Add half of the already cooked rice into the pot

9. Add a tablespoon of the spicy chili crisp

10. Add a splash of rice vinegar for more flavor



Steps for Brown Sugar Carrots:

1. Preheat the oven to 450°

2. Wash and chop whole carrots into quarters lengthwise

3. Place on a baking tray lined with parchment or aluminum foil

4. Coat carrots with olive oil

5. Sprinkle with Old Bay seasoning

6. Sprinkle as much brown sugar as you’d like

7. Bake for around 15-20 minutes or until soft



*when the rice was finished cooking I picked out the garlic and put it on toast like a garlic butter spread, as seen below.





Liana Alexis

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