![]() ![]() If you like this recipe, we’d love for you to pin to one of your Pinterest boards or share with your family and friends on Facebook. Here is the full recipe, ready for printing. Sprinkle in soy sauce to taste and cook until heated through. Add the cold rice and scrambled eggs to the veggies, stirring to combine. In a large frying pan, heat the oil and add in the frozen pea and carrot veggies and cook for a few minutes. Once you have your cold and cooked rice, you are ready to make this 5-Ingredient Fried Rice with Egg recipe.įirst, beat 2 eggs in a small bowl and cook them over low-medium heat in a greased frying pan. Allow for the rice to cool completely before using in the recipe. Reduce heat to low/medium, cover with a lid and let simmer for 15-20 minutes or until cooked through and water is absorbed. To make enough rice for this recipe, bring 2 cups of water to a boil. Make sure you make it early enough to allow enough time for it to cool. It’s a perfect dish to make with leftover rice, so if I’m making rice to go along with a dinner, I always make a bit extra so that fried rice can be made the next day or later in the week.ĭon’t have leftover rice? You’ll want to plan ahead and make rice in advance of making this 5-Ingredient Fried Rice with Egg recipe. The main key is that you want cold, cooked rice. Sometimes he uses other protein, like leftover pork roast or chicken, or even Spam (not my favorite, but the kid is a fan). Sometimes he cuts up a carrot and adds green onion. Sometimes it has egg and sometimes it doesn’t. Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts. There is no one way my son make his fried rice. I’ve taught him lots of things in the kitchen, I even posted back in 2013 about him learning to make an omelet. Of all my kids, Mattie is the one who’s always been curious about cooking in the kitchen. Then, he asked if I could help him learn to make it. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Initially, it started with him ordering it at restaurants or as take-out. He eats it so often that I have a feeling that I will affectionately call his teen years as the Years of the Fried Rice. Cut the two squashes in half lengthwise, then seed and cut into slices of about -inch thick. You will only need a few ingredients: cooked rice, frozen peas and carrots, egg, oil, and soy sauce. Bake at 375 degrees for 30 minutes or until tender. Meanwhile, melt butter in a large skillet over medium heat add onions and saut, stirring occasionally, for 10 minutes or until browned at the edges. Combine honey, olive oil, pepper and salt in a large bowl. Cut acorn squash in half roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. This 5-Ingredient Fried Rice with Egg recipe is an easy lunch or dinner idea that is delicious as a main dish or a side dish. Cut each squash half crosswise into 2 slices, each 1-inch thick. ![]()
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