I like 'real' fried rice, but over the years I've learned that using alternative veggies is good, too.
For example, I always connect green onions, and peas with fried rice, but when I couldn't get either, many years ago, I discovered that if you cut the branching stems of broccoli, near the top...the ones that are about as big around as a pea...into 'peas' it's not bad. Plenty of flavor made me not notice that it was broccoli. It was more of a texture thing.
I also like carrots, etc.
My seasoning for fried rice used to be salt and pepper, garlic powder, soy sauce, and powdered ginger.
Normally, I use fresh or freeze dried ginger, but to me, fried rice tasted more 'authentic' with a bit of powdered ginger added...the type you bake cakes with.
And, chicken. I've made the vegetarian version, but love small pieces of chicken in it, so usually do that.
Stir fry, followed by fried rice, were my plans this weekend. I found a couple of packs of the vegetables that I froze, in the back of the freezer, so I can pull off the fried rice, but not the stir fry until some more veggies come in.
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