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Monday, April 4, 2011

Spectacular Side Dishes, Part I

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!



Fried Rice
  • 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!

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