Great to Have in Stock! Homemade Fried Rice Flavor Base
Great to Have in Stock! Homemade Fried Rice Flavor Base

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, great to have in stock! homemade fried rice flavor base. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Great to Have in Stock! Homemade Fried Rice Flavor Base is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Great to Have in Stock! Homemade Fried Rice Flavor Base is something which I’ve loved my whole life. They are fine and they look wonderful.

Homemade Fried Rice recipe - tastes just like the restaurant! This rice is flavored with sesame oil, garlic, and soy sauce mixed with peas, carrots I'm actually making this tonight! I like to add a little Oyster Sauce and just a touch of Sesame oil to my rice @ the end. I'll have to try it with brown rice.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have great to have in stock! homemade fried rice flavor base using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Great to Have in Stock! Homemade Fried Rice Flavor Base:
  1. Take 400 grams Ground meat (chicken, pork, beef, or mixed)
  2. Make ready 2 Japanese leek (including the green section)
  3. Take 4 Eggs
  4. Prepare 4 clove Garlic
  5. Get 2 knobs Ginger
  6. Prepare 7 tbsp Chicken soup stock (I used granulated)….
  7. Make ready 2 tbsp + 2 teaspoons …or Weipa
  8. Make ready 1 tsp Salt
  9. Get 5 shakes~ Pepper
  10. Make ready 1 tbsp Sake
  11. Take 1 tsp Soy sauce
  12. Make ready 1 Sesame oil, frying oil
  13. Make ready To eat (1 meal):
  14. Make ready 1 meal Homemade fried rice filling
  15. Prepare 180 grams-200 grams Warm cooked rice

In case you don't want you use soy sauce, use some vinegar, some fish sauce and sesame oil. Growing up, having fried rice for dinner was synonymous with "fridge clean-out day," meaning that any leftover vegetables and proteins from the night-or week-before were on their way to the It's healthier and much more balanced. I don't know the exact science, but chilling the cooked rice before hand stops it from over cooking the rice and going mushy, because you still have to stir it in the hot wok/pan for a while, while you mix in the other. I'm perfectly content to have this low-key side dish to any meal.

Instructions to make Great to Have in Stock! Homemade Fried Rice Flavor Base:
  1. Without breaking up the ground meat, lightly season the surface with salt and pepper. Sprinkle with sake.
  2. Mince the ginger and garlic.
  3. Roughly mince the leek, including the green section. You can also cut a 十 sign lengthwise and then chop finely.
  4. Beat the egg in a bowl and lightly season with salt and pepper.
  5. In a wok or large frying pan, add 1 teaspoon of both sesame oil and frying oil. When it has warmed completely, add the egg in at one time and stir it with large motions.
  6. When it has cooked about 50% (this happens quickly,) return the egg to the bowl that it was beaten in. Break it apart with a wooden spoon (etc.) using cutting motions.
  7. In the same unwashed frying pan, add 1.5 teaspoons of sesame oil and frying oil. Cook the ginger and garlic.
  8. Once fragrant, add the block of ground meat as- is. Without breaking it apart, pan fry it like a hamburger. I used ground chicken breast this time.
  9. When both sides of the meat have browned, break it apart by using cutting motions while continuing to cook. It doesn't have to be broken apart finely. It tastes best if it there are some hard clumps.
  10. Once the meat has been broken apart and cooked, add the leek. Continue cooking.
  11. Add the chicken stock granules, salt, and pepper to season.
  12. Once the flavors have blended, add the egg. Break it apart as you combine everything together. Pour the soy sauce directly onto the surface of the frying pan so that it can sizzle. Stir everything around 2 or 3 times and turn off the heat.
  13. While it is freshly cooked, divide into 8 portions. Since I had 650g, I made each portion about 80g. Once the portions have completely cooled, store them in the freezer.
  14. When you want to eat some fried rice, just microwave a portion and mix it with warm rice! 1 serving of rice is about 180-200g.
  15. It's not really a huge secret or anything, but my family never knows that I don't actually fry the rice!
  16. When microwaving the base, remove the plastic wrap. Depending on the brand of wrap, when it touches oil at a high temperature there is the chance that it will melt.

I don't know the exact science, but chilling the cooked rice before hand stops it from over cooking the rice and going mushy, because you still have to stir it in the hot wok/pan for a while, while you mix in the other. I'm perfectly content to have this low-key side dish to any meal. What goes in egg fried rice? When it comes to fried rice, there are a couple key ingredients as well as a few no-so-obvious. It's a healthy, flavorful vegetarian dinner that's perfect for busy weeknights!

So that’s going to wrap this up for this exceptional food great to have in stock! homemade fried rice flavor base recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!