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Kristi's Special Fried Rice

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Recipe Summary Kristi's Special Fried Rice

This is a recipe that I came up with by combining things that like to taste in my rice. The cilantro really kicks up the taste for me. I will add stir fried shrimp and/or chicken if I want to just make the rice the whole meal. If you are using mea, stir-fry it first and sit it to the side.

Ingredients | Special Teams

3 cups water

3 cups instant rice

1 pinch red pepper flakes, or to taste (Optional)

3 tablespoons vegetable oil

1 egg

1 bunch green onions, sliced

1 clove garlic, minced

2 cups shredded cabbage

1 cup chopped pineapple tidbits

1 cup chopped cilantro

1 cup bean sprouts

1 teaspoon soy sauce, or to taste

Directions

Bring water to a boil in a saucepan; add rice and red pepper flakes. Cover saucepan with a lid and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff rice with a fork and cool, about 30 minutes.

Heat oil in a wok or large skillet over medium-high heat; cook and stir rice until coated in oil, 15 to 20 seconds. Add egg to wok; cook and stir until scrambled and cooked through, 1 to 2 minutes.

Stir green onions and garlic into rice mixture and cook until fragrant, about 30 seconds. Add cabbage, pineapple, cilantro, and bean sprouts to rice mixture; cook and stir until cabbage starts to wilt, about 5 minutes. Stir soy sauce into rice mixture and cook for 30 seconds more.

I usually cook the rice about 30 minutes before I am going to prepare the dish to make sure that it is not hot when I am ready for it. You can even prepare it the night before and put it in the refrigerator.

Cole slaw mix can be substituted for the shredded cabbage.

Info | Special Teams

prep: 10 mins cook: 15 mins additional: 30 mins total: 55 mins Servings: 6 Yield: 6 servings

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