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As a college student, I know the hardships one can face when trying to make a good meal. Sometimes it's too expensive. Sometimes it's too time-consuming. Sometimes it doesn't taste edible. And sometimes it's just too hard to make.
Well, this recipe is one that is easy to make, doesn't take too long, and always ends up tasting delicious. You can use a few basic ingredients to keep it cheap and simple or you can really go all out and make it your very own version of the recipe.
Note: I will outline some variations within the recipe as I go through the different steps. It is suggested that you briefly read through these optional steps before getting your ingredients together in the case that you'll want to do any of these steps.
Well, this recipe is one that is easy to make, doesn't take too long, and always ends up tasting delicious. You can use a few basic ingredients to keep it cheap and simple or you can really go all out and make it your very own version of the recipe.
Note: I will outline some variations within the recipe as I go through the different steps. It is suggested that you briefly read through these optional steps before getting your ingredients together in the case that you'll want to do any of these steps.
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Signing UpStep 1List of Ingredients
Below are the ingredients that I typically use when cooking the dish. Again, keep in mind that there are a variety of ways to cook fried rice and this is just the barebones recipe for it.
Meat - 1 lbs
You'll need a pound of meat. It can be almost any kind of meat, but it needs to be divided into bite sizes pieces, so keep that in mind. Also, I wouldn't suggest anything too fancy because some of the flavor will be lost to the soy sauce. Beef, pork, and chicken are all work deliciously. Ground meat works out alright, but I usually go with a stir-fry type package or slice the meat up myself. And finally, the bulk of this recipe will be centered around the fact that there is meat in the fried rice. If you want vegetable fried rice, more vegetables will be needed or the rice will be very bland. That will be covered later on though.
Rice - 2 cups
It wouldn't be fried rice if there wasn't any rice in it. I use simple white rice that comes in a box with its own instructions. If you fancy something with more flavor or nutritional value, go ahead and use it.
Vegetables - Optional
This is where the variety comes in. I typically only use two onions, but anything up to a 12 oz package of vegetables should be okay to use without adding more rice to compensate for it. Fresh vegetables will be cut early on and cooked with the meat. Frozen vegetables will be cooked later and added in the final step. If you want vegetable fried rice, I would suggest at least a 12 oz package or about 2 cups to make up for the lack of substance that the meat would provide.
Eggs - 3 eggs
Eggs are added for a little bit of variety in the dish (and what would fried rice be without eggs?).
Vegetable Oil - 3 tbs
The vegetable oil is used to cook the eggs.
Soy Sauce - 5 tbs
Soy sauce is crucial for most Asian cuisine and this is no exception. It's added to the mix later on to keep it from overshadowing the flavors of everything else.
Sugar - 1 tsp
All of the ingredients so far have added a lot of saltiness to the recipe. The sugar is here to try and balance the flavor out a little bit.
Water - 2 cups
The water is just used to cook the rice.
Dishes and Utensils
A deep pot will be needed to put all of the ingredients together and a smaller pot can be used to cook the rice. A frying pan and spatula will also come in handy for cooking the eggs (and possibly the meat or vegetables). A strainer can be used to drain the meat if you don't plan on using the lid for the pot. Measuring cups and spoons will be needed for some ingredients. A cutting board and decent knife will be needed if you buy large pieces of meat or have fresh vegetables to chop. And finally, you'll need a spoon to stir it all and dishes to eat it out of.
Meat - 1 lbs
You'll need a pound of meat. It can be almost any kind of meat, but it needs to be divided into bite sizes pieces, so keep that in mind. Also, I wouldn't suggest anything too fancy because some of the flavor will be lost to the soy sauce. Beef, pork, and chicken are all work deliciously. Ground meat works out alright, but I usually go with a stir-fry type package or slice the meat up myself. And finally, the bulk of this recipe will be centered around the fact that there is meat in the fried rice. If you want vegetable fried rice, more vegetables will be needed or the rice will be very bland. That will be covered later on though.
Rice - 2 cups
It wouldn't be fried rice if there wasn't any rice in it. I use simple white rice that comes in a box with its own instructions. If you fancy something with more flavor or nutritional value, go ahead and use it.
Vegetables - Optional
This is where the variety comes in. I typically only use two onions, but anything up to a 12 oz package of vegetables should be okay to use without adding more rice to compensate for it. Fresh vegetables will be cut early on and cooked with the meat. Frozen vegetables will be cooked later and added in the final step. If you want vegetable fried rice, I would suggest at least a 12 oz package or about 2 cups to make up for the lack of substance that the meat would provide.
Eggs - 3 eggs
Eggs are added for a little bit of variety in the dish (and what would fried rice be without eggs?).
Vegetable Oil - 3 tbs
The vegetable oil is used to cook the eggs.
Soy Sauce - 5 tbs
Soy sauce is crucial for most Asian cuisine and this is no exception. It's added to the mix later on to keep it from overshadowing the flavors of everything else.
Sugar - 1 tsp
All of the ingredients so far have added a lot of saltiness to the recipe. The sugar is here to try and balance the flavor out a little bit.
Water - 2 cups
The water is just used to cook the rice.
Dishes and Utensils
A deep pot will be needed to put all of the ingredients together and a smaller pot can be used to cook the rice. A frying pan and spatula will also come in handy for cooking the eggs (and possibly the meat or vegetables). A strainer can be used to drain the meat if you don't plan on using the lid for the pot. Measuring cups and spoons will be needed for some ingredients. A cutting board and decent knife will be needed if you buy large pieces of meat or have fresh vegetables to chop. And finally, you'll need a spoon to stir it all and dishes to eat it out of.
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P.S. That is absolutely my cat in that picture. His name is Meow-Chan and he is awesome.
RICE!
Delicious.