Hey! This was really good stuff!! I used brown rice as that’s all we eat, and the texture gets a little gooey with lots of stirring, but I fried it a bit longer to dry it up a bit. Also, I used coconut oil instead of sunflower oil and cooked up a bit of onion and garlic instead of scallions; both of which add some delicate flavors. Love the idea about mushrooms! Thanks so much for a beautiful place to start!!
Jessica Fisher
I’m making it tonight, too! Glad you liked it.
Jose
This looks good. I’m just wondering the best way to do it with egg. We like the egg in fried rice. Would you whisk a few up and add it after the rice is fried? Thanks 🙂
Jessica Fisher
I like it, too! In the last stages of cooking, just push the rice, etc to one side of the pan. Add one or two beaten eggs to the empty space in the pan and cook it scrambled-style. Once cooked, mix that into the rest of the dish.
Janet
Funny, how we all do the same basic recipe so differently. I whisk my eggs and scramble them first. Remove from pan and prepare the rest and then add the eggs back in at the end. As for veggies, I use corn, peas, carrots and green peppers. Fried rice is a great way to incorporate vegetables into a meal.
Jessica Fisher
So interesting! Thanks for sharing!
Carla
Sounds good. When we add rice back in to our diet I’ll have to try this . . . make some for the boys.
Mary G
I love to make fried rice as a main dish. My mother grew up in Hong Kong, so this was just a practical thing she did with leftovers. Leftover rice was very common in my house when I was young. I like to save up bits of leftover rice and freeze it, and then make fried rice when I have enough. We are primarily meatless in my family, so I use about 4-5 cups of vegetables (fresh/frozen, what I have on hand). The great thing about this is you can use that half pepper or two mushrooms that you don’t know what to do with. My crew likes the eggs fine, so I use about three in our version. Also, I’m partial to using about 2 Tbsp of toasted sesame oil (and 2 Tbsp of some other vegetable oil) for fried rice. The sesame oil really adds to the flavor of the dish. You don’t indicate if your sesame oil is toasted or not. I think the flavor is a bit more intense with the toasted oil.
Jessica Fisher
I only have ever bought the toasted sesame oil, so yes, toasted. I, too, love the versatility of this dish. Just like soup, it can be made from practically nothing.
Sandi
No egg in the fried rice? ROFL. We love fried rice. I can’t remember the last time I made it, though. Hmm…
Brenna
Hey! This was really good stuff!! I used brown rice as that’s all we eat, and the texture gets a little gooey with lots of stirring, but I fried it a bit longer to dry it up a bit. Also, I used coconut oil instead of sunflower oil and cooked up a bit of onion and garlic instead of scallions; both of which add some delicate flavors. Love the idea about mushrooms! Thanks so much for a beautiful place to start!!
Jessica Fisher
I’m making it tonight, too! Glad you liked it.
Jose
This looks good. I’m just wondering the best way to do it with egg. We like the egg in fried rice. Would you whisk a few up and add it after the rice is fried? Thanks 🙂
Jessica Fisher
I like it, too! In the last stages of cooking, just push the rice, etc to one side of the pan. Add one or two beaten eggs to the empty space in the pan and cook it scrambled-style. Once cooked, mix that into the rest of the dish.
Janet
Funny, how we all do the same basic recipe so differently. I whisk my eggs and scramble them first. Remove from pan and prepare the rest and then add the eggs back in at the end. As for veggies, I use corn, peas, carrots and green peppers. Fried rice is a great way to incorporate vegetables into a meal.
Jessica Fisher
So interesting! Thanks for sharing!
Carla
Sounds good. When we add rice back in to our diet I’ll have to try this . . . make some for the boys.
Mary G
I love to make fried rice as a main dish. My mother grew up in Hong Kong, so this was just a practical thing she did with leftovers. Leftover rice was very common in my house when I was young. I like to save up bits of leftover rice and freeze it, and then make fried rice when I have enough. We are primarily meatless in my family, so I use about 4-5 cups of vegetables (fresh/frozen, what I have on hand). The great thing about this is you can use that half pepper or two mushrooms that you don’t know what to do with. My crew likes the eggs fine, so I use about three in our version. Also, I’m partial to using about 2 Tbsp of toasted sesame oil (and 2 Tbsp of some other vegetable oil) for fried rice. The sesame oil really adds to the flavor of the dish. You don’t indicate if your sesame oil is toasted or not. I think the flavor is a bit more intense with the toasted oil.
Jessica Fisher
I only have ever bought the toasted sesame oil, so yes, toasted. I, too, love the versatility of this dish. Just like soup, it can be made from practically nothing.
Sandi
No egg in the fried rice? ROFL. We love fried rice. I can’t remember the last time I made it, though. Hmm…