If you can't tell by now I really love Asian food, all kinds, Thai, Korean, Japanese. As much as I love the flavors, I haven't been able to eat in Chinese restaurants in almost 8 years. The combination of bad experiences and plain poor quality food has made me really reluctant to eat Chinese food that's not homemade. Luckily I have Diane to whip me up Chinese food, but I never really ask.
One day over summer she snapped her fingers and the yummiest fried rice I've had in a while appeared right in front of Justin, and he sure made me beg for the couple bites I got LOL. I take PART blame for how greedy he is. So I decided to give Diane's fried rice a try, but I tweaked it to suit my taste. Di uses fried egg, but I'm not too crazy about eggs so I just skipped them.
To start I had these on hand to add little by little so it didn't get too salty.
Also, day-old white rice works really well, I think because it breaks up well without getting mushy the way fresh rice might.
I chopped up some roasted chicken, if I didn't have some I'd just saute some chopped chicken breast.
You can't really tell but I'm using green beans instead of scallions, onions, and carrots.
Apologies, I didn't get very good pics of the steps in between, so here goes,
First I sauteed the onions in the sesame oil until almost clear, then added carrots for a few more minutes. Once soft I threw in the chicken and cooked rice.
I added the soy sauce first, then oyster sauce tasting as I went along to make sure I was getting the flavor I wanted. Last I added the green beans, they were already cooked, and I wanted them to maintain their color since I had no scallions to add.
Just mix well and be sure the white rice isn't stuck together. You can modify this any way you'd prefer, next time I'll make veggie fried rice, This is one of the dishes I don't need meat in.
YUM!!
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