OLIVE OIL FRIED RICE RECIPES

Steps:

• First, (if you are using chicken) apply dry rub consisting of salt, garlic powder and white pepper to chicken, add cornstarch and sherry and massage into the chicken.
• Place in fridge for about 4 hrs (or overnight) for best results (optional).
• When you are ready to start cooking, make sure you have everything set out, chopped and measured.
• This moves quiet fast and the whole production doesn't take long.
• You will need a large bowl to put the food in as it comes out of the wok.
• I use a well seasoned cast iron wok (you can use whatever pot, pan or wok suits you best).
• Add 1/2 teaspoon of sesame oil to eggs if desired and beat.
• Heat 1 or 2 tablespoons oil in the wok and get very hot (oil should be slightly smoking).
• Stir fry chicken until completely done, but still moist.
• Remove from wok and set aside (in the large bowl).
• Add more oil if necessary and scramble eggs (faster) or make an omlet and cut into strips (for better presentation).
• Place in large bowl.
• Wipe wok clean and add another 1 or 2 tablespoons of oil.
• At this point if you are using chopped onions and minced garlic instead of the powders, sauté them until the onion is just crisp tender then add the frozen peas and carrots.
• Cover with a lid and let them steam 2-3 minutes.
• Remove lid and add ginger if you are using it.
• Stir fry 1 minute.
• Remove wok contents to large bowl.
• Wipe wok clean again.
• Add remaining oil.
• Break rice apart (you may want to divide it and cook two cups at a time) and add to hot oil stir until it is all coated with oil and starts to fry.
• When rice is nearly done add the soy sauce, green onions, salt and pepper to taste.
• Fry for 3-5 minutes and pour rice into large bowl.
• Toss everything together, salt and pepper to taste. Serve hot.
• Notes: I use olive oil because I really like my rice"fried" and it is less greasy.
• I pour directly from my olive oil bottle instead of measuring so I may use more or less oil than the 1/2 cup since I pour as needed.
• Peanut oil stands up to the high heat better than olive oil but is also heavier.
• You can use less oil but it"fries" better if you use more.
• I don't use cooking sherry-- leaves nasty rancid flavor in leftovers (IMO)-- drinking sherry is much better in quality and no more expensive ounce for ounce.
• *The sesame oil gives it that smokey flavor but more is not better in this case-- less is more.
• I prefer to add it to the eggs before scrambling rather than just adding it to the rice if I use it but it is great with or without it.
• You can do this without chicken, but if you choose to do that, add the sherry to the rice with the soy sauce.

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.