Cooking with Shonte'- Fried Rice

Enjoy this quick and easy recipe. It's my go-to meal when I have that MBC fatigue. Everyone loves fried rice, mix and match how you like!!!

Here are the ingredients you will need: 

Fried Rice

INGREDIENTS:

½ -1 diced large  yellow Onion

1-2 large  egg(s)

¼ cup of vegetable oil or Olive Oil

1 tablespoon Pepper

2 cloves of chopped garlic

1 teaspoon of salt

Tools:

• Medium frying pan or wok
• Rice Cooker or cook in saucepan
• Large Spoon
• Cutting board
• Chef knife
• Measuring spoons & cups

1 cup of frozen mixed vegetable

1 cup of chilled cooked rice

½ -1 tablespoon of soy sauce or substitute with Maggi seasoning

1 teaspoon of Accent seasoning (optional)

DIRECTIONS:

Make rice ahead of time either in a rice cooker or saucepan then chill it.

Use 1 ¼ cup of water for every 1 cup of jasmine rice.

• Rinse rice-Place rice in a bowl, fill with water. Swish with hand then drain. Repeat 3 to 4 times – water will never be completely clear. Drain in colander, cook per recipe
• RAPID SIMMER – Put water and rice in a saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
• COVER and turn to LOW – Turn heat down and cover, cook for 12 minutes. Do not lift the lid!
• Stand for 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
• Fluff! Use a rubber spatula or fork – this stops the grains breaking (Jasmine rice is softer than most white rices).

Full recipe plus directions will be on the website after the event.