Romantic food is always very satisfying, and you can eat heaps of this fried rice recipe. I don’t know if you believe in evolution or not, but here is a confirmed case of evolving food. This recipe evolved to it’s current form through whatever happened to be in our cupboard or fridge. Here for the first time, Holly & Rod’s Favorite Fried Rice recipe is actually in print!
The evolutionary nature of this fried rice recipe blesses you with the liberty to add your own twist. Have fun. Be wild. It will pay you back!
3 Tbsp. Oil
2 c. Long grain white rice
1/2 c. Vermicelli noodles broken into ½ inch pieces
2 Medium onions diced
3 Cloves garlic smashed or minced
2 Medium carrots peeled and diced
2 c. Chicken bullion
2 c. Tomatoes chopped with liquid
1/2 c. Chopped ham if you have it
1/2 tsp. Oregano
1/4 tsp. Black pepper
1 Sprig finely chopped dill
1 Sprig finely chopped parsley
1/2 tsp. Basil or thyme
1 scant Tbsp. Chili powder
1 Tbsp. Lemon juice or juice of ½ lemon
2 Eggs well beaten (optional)
In a large fry pan or wok, heat oil and fry rice and vermicelli over medium high heat till rice begins to turn milky white and vermicelli begins to brown a bit. Add chopped vegetables all at once to rice mixture and fry another 3 minutes or so to give the vegetables a head start. Stir in all other ingredients except for eggs. Bring to a boil, cover and reduce heat to low just so it continues to bubble. Now, leave it alone for 25 minutes.
If you want to add the eggs, heat a small skillet with a little butter and add the beaten eggs. Move the eggs around to coat the pan and so that they’re fairly well set in a thin layer. Then with a spatula, flip them all at once and cook the other side. Once the eggs are well-set and a little browned, remove from skillet and cut eggs into strips about 1/4 in. by 1 in. When the rice is finished, add egg strips and lightly fluff up the rice mixture.
Serve this fried rice recipe with a nice cabbage and carrot salad, whole-grain bread and pickles. Enjoy!
Yours along TheRomanticWay!
Rod & Holly
