Fried Rice

“But these are YOUR jobs Mom!  You were home all day, why do I have to do YOUR jobs?!?”  
Those are the words uttered to me by my darling 14 year old daughter a few days ago when I gave her a short list of chores to accomplish after school.  I had to take a few deep, long breath to control my first instinctive reaction to her love :-)
I’m not stupid enough to believe there are children out there jumping for joy over chores, but jeez, does it have to be a battle every time?!?!  We repeat it over and over and over in our house:  You live in a small house with a big family so everyone has to do their part.  Everyone.
Our eight year old underwent dish washing training a couple weeks ago and except for using a whole tank of hot water, he did a great job.  So explain to me please how kids go from finding it is so fun to help when they are younger to believing chores to be complete torture when older?
I honestly think my kids believe I sit home all day watching tv or playing Wii. That’s what they would do right?  Can’t they see I run from one responsibility to the next beginning each day at 6:00 am and mercifully ending at 10:00 pm?  Nope, but it’s a nice thought. 
This dish is perfect for a normal crazy day.  I created it in desperation as something to serve with teryaki salmon.  It was so tasty!  You can use leftover rice, but I sure liked the flavor from the rice cooked in stock.  The veggie amounts are complete estimates (which is honestly how I cook by just throwing stuff in a pan) so use a veggie portion that sounds good to you!


Fried Rice

(serves 6 as main dish, 10 as a side)

2 C chicken stock
1 C rice
3 T canola oil
1/2 lb ham, chopped
3 large cloves garlic, minced
1 Tb minced fresh ginger
1 C chopped carrots
1 C chopped mushrooms
1/2 C chopped celery
1 C chopped green onion
1/2 bag frozen peas
2 eggs
6-8 Tb soy sauce
2-3 Tb sesame oil
fresh cracked black pepper
1.  Cook rice in chicken stock according to package directions.  Allow rice to cool completely before continuing.
2.  Heat wok or large skillet to high heat.  Add canola oil and ham.  Cook until ham browns then add carrots and celery.  Saute for 1 minute, then add mushrooms, garlic and ginger.  Saute for 1 minute then scoot all ingredient to the sides of the pan and crack the two eggs into the middle.  Scramble the eggs until cooked and mix them into the other ingredients already in the pan.  Add frozen peas, green onion and cooled rice.  Continue to saute and mix until evenly combined.  Add soy sauce (amount depending on your tastes) and mix until combined.
3.  Remove from heat and drizzle the sesame oil (amount depending on your tastes but it is strong so be cautious) and black pepper.  Mix thoroughly and serve immediately.

Comments

  1. says

    I will definitely be making this! Yum! Also, your wonton soup has become one of our easy favorites (now that I know how to freeze it- the first time I didn’t read how you freeze it and I did it wrong) Thanks for all the delicious recipes. Jeff especially loves the Asian inspired ones

Leave a Reply

Your email address will not be published. Required fields are marked *