- Details
- Written by Karyl F. Stein
- Category: Rice
This is a basic fried rice recipe that can be used as a base for many different options. You may for example add chicken, shrimp and scallops, sugar snap peas, spinach, bell pepper, carrots, celery, chilies, etc. The big caveat about this recipe is that you want to cook the rice a day in advance and allow it to dry out and become slightly hard.
Recipe Notes
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor.
The following abbreviations are used in the recipes:
C: cup
T: tablespoon
t: teaspoon
lb: pound
oz: ounce
g: gram
fl oz: fluid ounce
in: inch
ft: foot/feet
Conversions
1T = 3t
1/4C = 8T
8fl oz = 1C
Notes
- I tend to use ground bison instead of ground beef, but they are interchangeable in these recipes unless noted.