Of all the food I remember eating growing up, one of my favorites was my mom’s fried rice. She could make it perfectly every time. Her rice was different from fried rice you might find in a Chinese restaurant. She added more flavor and ingredients to make it more of a meal in and of itself. She didn’t have a recipe, of course, so it has been a monster to imitate.
My Mom’s Fried Rice, made by Me
*Add more or less of each vegetable and the eggs per your own tastes. Add in other veggies if you like! It is also good with chicken or pork.
- 1 cup uncooked rice (*See note below for non-sticky rice!)
- Dash of Salt (Monitor salt content due to soy and teriyaki sauces having a high salt content.)
- 8 oz. white mushrooms, sliced
- 1/4 cup diced onion
- 2-3 tbsp teriyaki sauce (Regular or Low-Sodium)
- 1 tbsp soy sauce (Regular or Low-Sodium)
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas and carrots
- At least 3 dashes of garlic powder (to taste)
- At least 3 dashes of Italian Seasoning (to taste)
- 2 eggs scrambled with a splash of milk, salt, and pepper ( I cooked them in a separate pan to retain their color.)
- **The day before or at least the morning before, cook rice according to package directions with a little salt added for flavor and refrigerate until meal cooking time.**
- In a wok or large sauce pan, heat oil on medium-low to medium.
- Add in mushrooms and cook until they don’t look raw anymore.
- Add in onion and a dash of salt. Let onion sweat out and caramelize.
- Pour in teriyaki, soy, and Worcestershire sauces and let them reduce for 30 seconds to 1 minute.
- Add in cooked rice and peas and carrots, then turn OFF burner. (The hot rice will heat the peas and carrots through. Further cooking makes the peas tough and the veggies lose their freshness.)
- Stir mixture, add garlic powder and Italian seasoning, stir, then taste.
- Add cooked scrambled eggs after you like the seasoning.
It is even better the next day after melding in the fridge.