Fried Rice
When we were stationed in Hawaii, I learned to cook a few Asian influenced dishes that we came to love. Although it’s been years since I last made pansit or lumpia, I still occasionally make fried rice to pair with Asian dishes.
You have options…everyone likes those! It’s one of those recipes that vary depending on what you have on hand. For me, some key ingredients that are a must-have include cabbage, carrots, green onion, scrambled egg, and soy sauce. A flavorful meat is also a must, and can be anything from bacon to Kielbasa – and if you can find a variety that has heat, so much the better! Even the green onion can be substituted if you don’t have it. Use leeks, shallots, or even yellow onion. Just be sure to cook those along with the carrots. If you don’t have a head of cabbage, coleslaw mix can be used, which means a bit of red cabbage is in the mix – yum!
Let’s get on with the recipe – bear in mind, ingredients can be increased or decreased according to one’s likes. You can’t go wrong!
Fried Rice
Ingredients
- 1 1/2 cups White rice, cooked
- Canola oil (for frying)
- 1 Egg, beaten
- 1 Carrot, thinly sliced on the diagonal
- 1/3 Kiebalsa sausage link, sliced (reserve the rest of the sausage for another use)
- 1/2 – 2/3 cup Green cabbage, shredded
- 1 clove Garlic, minced
- 1 Green onion, sliced
- 2 Tbsp Soy sauce, (or to taste)
Instructions
- Cook rice according to package directions. Set aside.
- Pour about one teaspoon of canola oil into a wok or large sauté pan over medium-high heat. When hot, add beaten egg and scramble. Set the egg aside.
- In the same pan, add a bit more oil. Add sliced carrots and cook for 2-3minutes. Add Kielbasa sausage to the pan and cook for another 1-2 minutes. Add cabbage and garlic. Cook for an extra 2minutes.
- Add cooked rice and scrambled egg back to the pan along with green onions. Stir to mix and heat through. Add soy sauce and cook for another 2-3 minutes until everything is heated and the vegetables are tender. Enjoy!
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