I was bored earlier today so I decided to make something original with the little food I had around me. The pictures are from about 1am CST April 12th.
Ingredients:
1 ½ cups brown rice
3 cups water
Vegetables
Oil
4 – Eggs (jumbo)
Asian sauce (Kung Pao is what I used)
**Meat Optional**
Lea and Perins Worcestershire Sauce
Tools:
A pot that can handle 1 ½ cups rice/ 3 cups water with added vegetables
A skillet/frying pan. (bigger than the one I used, probably 12in diameter)
Spatula
Big spoon with holes in it
Everything above shown:
First we start out by adding the water and rice into the pot:
Get the water heated up, about 2-3 minutes I have the pot on about medium-medium/high heat. Then add the vegetables (I ran out of the basic mixed vegies so I substitued with carrot/broc):
After the water is boiling for around 10-12 minutes we need to get the frying pan heated up with oil. I use about double the amount of oil I need to coat the pan, actually probably a little more. (it helps later on):
Now we add the eggs, this all depends on how much egg you prefer, for a moderate amount of egg I put 4 into the oil and let them start cooking up:
Now scramble the eggs, I added some Lea and Perrins here to give them a little kick
I'm an idiot forgot to take a picture here.
Around now the veggie/rice mixture should be pretty much done and ready:
Add the Rice/veggie mix to the scrambled eggs:
Now add the Asian sauce of your choosing, I chose Kung Pao, why you ask? Because thats all I had in the house.:
Mix the sauce into the rice/veggie/eggs.:
Now some of you might get to this point and be like hey AlwaysaNewName, wtf is your problem you lying son of a b**ch, this isn't fried rice. Well that is whats going on now, The extra oil you've had in the pan gives you a nice coat for a non-stick delight. I turn up the heat to high, and pat down the rice and smooth out the top and let it fry for a few minutes flip over somewhat and fry again. In the end you end up with a mighty tasty past midnight dinner:
Hope everyone enjoys.
Ingredients:
1 ½ cups brown rice
3 cups water
Vegetables
Oil
4 – Eggs (jumbo)
Asian sauce (Kung Pao is what I used)
**Meat Optional**
Lea and Perins Worcestershire Sauce
Tools:
A pot that can handle 1 ½ cups rice/ 3 cups water with added vegetables
A skillet/frying pan. (bigger than the one I used, probably 12in diameter)
Spatula
Big spoon with holes in it
Everything above shown:
First we start out by adding the water and rice into the pot:
Get the water heated up, about 2-3 minutes I have the pot on about medium-medium/high heat. Then add the vegetables (I ran out of the basic mixed vegies so I substitued with carrot/broc):
After the water is boiling for around 10-12 minutes we need to get the frying pan heated up with oil. I use about double the amount of oil I need to coat the pan, actually probably a little more. (it helps later on):
Now we add the eggs, this all depends on how much egg you prefer, for a moderate amount of egg I put 4 into the oil and let them start cooking up:
Now scramble the eggs, I added some Lea and Perrins here to give them a little kick
I'm an idiot forgot to take a picture here.
Around now the veggie/rice mixture should be pretty much done and ready:
Add the Rice/veggie mix to the scrambled eggs:
Now add the Asian sauce of your choosing, I chose Kung Pao, why you ask? Because thats all I had in the house.:
Mix the sauce into the rice/veggie/eggs.:
Now some of you might get to this point and be like hey AlwaysaNewName, wtf is your problem you lying son of a b**ch, this isn't fried rice. Well that is whats going on now, The extra oil you've had in the pan gives you a nice coat for a non-stick delight. I turn up the heat to high, and pat down the rice and smooth out the top and let it fry for a few minutes flip over somewhat and fry again. In the end you end up with a mighty tasty past midnight dinner:
Hope everyone enjoys.