Kurt’s Fried Rice

This is best prepared with leftover plain boiled rice from dinner the night before. I have made this using good old Uncle Ben’s Original Converted rice for years, but mostly use Tsuru Mai brown rice lately as it is healthier.

2 cups of cooked rice

2 tablespoons olive oil

1/2 cup diced or sliced celery

1/4 cup diced yellow onion

1/4 cup diced carrots

1 clove garlic minced

1/2 cup frozen peas

1-2 tablespoons Kikkoman soy sauce, depends on how salty you want it

1 egg, optional

In a nonstick pan or wok start out by cooking one beaten egg on medium high heat, in just enough oil(about 1 teaspoon), as if cooking an omelet. When egg is halfway cooked flip over and cook about 2 minutes more.Remove and let cool.

Saute celery and onions on medium heat for 3 minutes in same pan with 2 teaspoons of oil . Add carrots, garlic and frozen peas cooking for another 3 minutes. Remove to a bowl and then chop or slice the cooked egg to get it ready to add to the rice later.

Wipe or rinse the pan and add rest of the oil increase to pan and heat to medium high, add rice when pan recovers its heat as you want the pan to be hot when the rice hits the pan. Break up the clumps of rice and stir often for 5 minutes. Add the vegie mixture and continue cooking for 5 minutes. Add the soy sauce stirring well to incorporate thoroughly. Serves 2, but is easily doubled.

Note: Raw chicken chunks(about 1 cup), can be added to the recipe by cooking it in the pan with the vegies. Just start with the chicken and cook for 5 minutes stirring often before adding raw vegies.