I never make Chinese food, but I saw this recipe and thought “how hard can it be?” Ha. This dish was good, but as Toby said “it ain’t fried rice.” It just wasn’t up to par with what you get at a restaurant. Oh well.
Fried Rice with Sweet Soy Sauce
(Cooking Light, Aug. 2011)
makes 4 servings
hands on time: 20 min.
total time: 35 min.
3 tablespoons peanut oil, divided
4 large eggs, lightly beaten
3 finely chopped shallots
2 garlic cloves, minced
1 serrano chile, seeded and chopped (I omitted)
4 cups cooked long-grain brown rice
2 tbsp sweet soy sauce (recipe to follow)
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups thinly sliced daikon radish
1/3 cup fresh basil leaves, thinly sliced
1/3 cup fresh mint leaves
1/3 cup chopped fresh cilantro (I omitted)
4 lime wedges
1. Heat 1 tbsp oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.
2. Increase heat to high, and add the remaining 2 tbsp oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt and pepper; toss to combine.
3. Top with radish and herbs, and serve with lime.
calories per serving: 430
Sweet soy sauce:
Bring 1/4 cup lower-sodium soy sauce and 1/4 cup packed dark brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.
Makes 4 servings . calories 61