Friday, April 18, 2014
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Garlic Fried Rice
Ingredients
Combine all the ingredients in the measuring cup and stir.
On a medium heat add the olive oil , meat, garlic, and onions in a wok or pan. After the meat is cooked, add the mix vegetables and mix well. Gradually add a 3rd of the rice and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well and you see no clumps of rice. In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.
Garlic Fried Rice
Garlic Fried Rice
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| Garlic Fried Rice |
GARLIC FRIED RICE is popular & a favorite in
Asia. It is also made in different varieties but our
households loves the garlic fried rice. Just a few
simple ingredients and you have a
wonderful aroma filled in your kitchen. Makes a
great side dish to any gathering!
Ingredients
3 cup of day old rice
3 table spoons of Minced garlic
2 Chinese sausages (sliced) or any kind of meat you prefer 2 cups of carrots and peas ( frozen mixed vegetables is fine)
1/2 cup of onion diced
2 teaspoon of olive oil
Beat 3 eggs with 3 table spoons of chopped green onions and set a side (optional)
Sauce:
1 measuring cup
1 teaspoon of ground black pepper
1 teaspoon of paprika
2 table spoon of ketchup
3 table spoons of granulated chicken stock
1/4 cup of soy sauce
2 teaspoon of splenda or 3 teaspoon of regular sugar
1/4 cup of olive oil
1/3 cup of water ( If chicken soup is used instead of granulated dont add water)
Combine all the ingredients in the measuring cup and stir.
On a medium heat add the olive oil , meat, garlic, and onions in a wok or pan. After the meat is cooked, add the mix vegetables and mix well. Gradually add a 3rd of the rice and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well and you see no clumps of rice. In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.
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