Side Dish | April 4, 2014

Our Favorite Fried Rice

Our Favorite Fried Rice

A few years ago I posted a recipe for Fried Rice Omelets. It was, and still is, one of our family faves.
Last week, when I visited my mom in Washington, she had a bowl of fried rice waiting for me. This is always the case when I take a trip home.
Every time she comes to visit, my kids ask her to make fried rice.
The best fried rice in our family is always at Grandma’s house. When we can’t have Grandma make it for us, we use her recipe to make our own.
Here are a few pics of our weekend together…

The second ship is the USS Kitty Hawk, which is the ship my dad was on when I was born.
Fun to see this resting at PSNS when we pulled in town.

Cute missionary studying. I could see him from my mom’s home every morning. Same place, same time.

After days of rain, the sun makes an appearance!


These were one of my childhood favorites.
Mountain bars. Made in the PNW, by Brown & Haley.

A bit of outlet shopping.

Hey Santa, We found Rudolph. He’s in La Conner, WA

The beautiful little town of La Conner, WA

What’s a trip to the PNW without a ferry ride. Or two. Or three…

Had to try a few Top Pot Hand Forged Doughnuts…
They supply Starbucks with treats. 1.3 million doughnuts. Per week.

Looking for the tulips at the Skagit Valley Tulip Festival
Mt. Vernon, WA

Saw these crazy birds (geese?) while looking for tulips. Have you ever seen that movie THE BIRDS? Creepy.

Yellow tulips?

Daffodils. Not tulips, but still beautiful 🙂

Next time, we will have to plan the tulip trek in mid to late April.

Enjoying a little bento and ramen with mom.

Mom’s Fried Rice

ABK

Ingredients

  • 7 cups cooked sticky Japanese pearl rice, cooled completely (see tips below)
  • 1/2 cup chopped onion yellow or white
  • 1/2 lb chopped ham about 1 1/2 cups or two thick deli slices
  • 2 cups cabbage sliced thin
  • 4 tablespoons butter separated
  • 2 tablespoons vegetable oil
  • salt
  • pepper
  • soy sauce
  • 1/2 bunch green onions chopped white and green parts

Instructions

  1. Using a large non stick pan, cook each of the vegetables, separately*, in a small amount of oil and butter. I use about 1 teaspoon for each vegetable/meat. Salt and pepper each vegetable.
  2. Transfer to a bowl or plate. It’s OK to let the vegetables and meat inter-mingle at this point
  3. After cooking all of the vegetables and meat, add about 2 tablespoons of butter to the Teflon pan. Over medium heat, add the cooked and cooled rice a little at a time, breaking apart clumps with two wooden spoons until the rice is evenly distributed in the pan, and the butter is mixed in well.
  4. Add all of the vegetables and meat to the rice. Toss lightly in pan. Season again with fresh ground pepper.
  5. Add the soy sauce, a little at a time. We don’t like to drown the rice in soy sauce, so I only use about 2-3 tablespoons to 7 cups of rice. Taste, add salt and more pepper, if desired. After heated through, add fresh chopped green onions. Turn the heat off. If you continue to leave the heat on, your beautiful fried rice will end up as gummy rice.

Recipe Notes

-Make sure the rice is cooked and cooled completely before starting to make fried rice. It is best to make the rice the day before. If you use hot rice when making fried rice, your dish will turn out to be a sticky, gluey mess.
-Make sure to use Japanese, or pearl rice, which is short and plump, not a long grain rice.
-*It is important to cook the vegetables separately. I used to cook them all at once and then add to the rice. My fried rice was never as good as my mom’s. This is one of her tried and true methods.
-When “mixing” the rice and other ingredients together, do not stir this like it’s a cake batter- toss the ingredients, like you would a salad.

9 thoughts on “Our Favorite Fried Rice

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  1. Hi Si, thanks for recommending cookware with Teflon® nonstick coatings while making your favorite fried rice recipe! I represent DuPont and it's always a pleasure to see people recommending our products in their recipes..

    For more great recipes and tips for your cookware with Teflon® nonstick coatings, visit:http://www2.dupont.com/Teflon/en_US/carefree_cooking_magazine/index.html and
    http://www.pinterest.com/TeflonBrand! Also, feel free to check out our Facebook (https://www.facebook.com/teflonbrand) and Twitter (https://twitter.com/teflonbrand) pages.

    Thanks! Cheers, Nellie

  2. oh yum! I've never added cabbage to fried rice, so I'm going to try this for sure. I found a recipe last week that used fresh ginger, and that was a nice flavor enhancer too. Such beautiful photos- they should pay you big money to use them for a WA travel brochure:) makes me want to go explore there. Thanks Si!

  3. Wow! This recipe is our new favorite. We made this today and also had never used cabbage. I pulled out my Bosch and shredded the cabbage as well as carrots and sautéed them together as well as added shrimp and ham and a couple of eggs scrambled. It was a huge hit. I will be making this again and again. Thanks for sharing. ❤️

  4. Going to have to try this, we love fried rice! I also kept wanting to like all the pictures, like I was on IG 🙄 but the daffodil fields are beautiful. It’s crazy to think of them blooming in December

    1. I agree, Heather, it’s so crazy to me how they bloom so late in the year and they are so beautiful! Thanks for sharing and let us know how you like the recipe,
      xo
      Si