Most of the time I get so focused on the main dish, the side dishes become an afterthought--whatever I can throw together quickly, at the last minute.
But there are a few side dishes that are so worth the time and effort!
The following recipe for fried rice is one of those side dishes that steals the show. Best served with a simple grilled steak (or grilled chicken) and a steamed veggie--it doesn't matter what I serve with this--it's a good idea to make a double batch of this recipe because if your family is like mine, everyone will want seconds!
- 1 cup uncooked long grain converted rice, like Uncle Ben's (NOT instant or minute rice)
- 2 eggs, beaten
- 1 grated carrot
- 1/2 cup diced onion or scallions
- 1 cup frozen peas, thawed
- 2 tablespoons butter, divided
- 2 tablespoons soy sauce
- duck sauce (optional)
Cook the rice following the package instructions. This will take about 20 minutes. After the rice has cooked, transfer it to a large bowl to cool down a bit.
Heat 1/2 tablespoon of the butter in a small fryiing pan over medium heat. Scramble the eggs in the butter, using your spatula to chop them into tiny 1/2-inch pieces while cooking.
Add the peas, grated carrot, eggs and onions (or scallions) to the rice in the bowl. Carefully toss together.
Melt the remaining 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. When the butter has melted, add the rice mixture into the pan and stir.
Add the soy sauce. Cook for 5 to 7 minutes, stirring often.
Serve with duck sauce, or just enjoy it as it is!