Fried rice at last

Since the beginning of time I have tried to get the hang of cooking fried rice. 

I think I've finally nailed it.

My previous attempts were okay-tasting but just not the same as from a restaurant. 

The problem: too heavy on the soy sauce. It was like I was extinguishing a house fire! A house made of fried rice.

Here's what I do now:

• Use leftover rice which has been in the fridge.
  Cold rice is key.
• Heat a skillet on high. Add a few tablespoons of oil.
  I use olive oil, but peanut oil is more authentic, I believe.
• When that's all nice and hot (if it gets scary-hot, turn the heat down a bit), I stir-fry some onions, garlic, celery and carrots.
• Then I dump in the cold rice and stir-fry quickly.
  Gotta keep it all moving around in the pan.
• At this point, I chicken out and turn down the heat.
• Finally, I add some frozen peas (thawed) and cooked meat--diced leftover chicken or lunch meat ham.
• I season with ginger, salt and pepper.
  Cayenne pepper and red pepper flakes make it spicy.
  
• Everyone adds soy sauce on their own plates--to taste.
• Tip: You could also scramble an egg ahead of time, set it aside and mix in right before serving. 

This might be a "cheater" way to fry rice, but it works for me. 

I thought I'd share it.

Shared on these neighborly sites:

Natural Living Mamma

The Prairie Homestead