Italian Fried Rice

I'm done with Asian fried rice, too much of it and want a different flavor.

Ingredients:

• 1 to 2 Eggs - as desired
• 1 to 2 cups Precooked rice (left over rice is great)
• 1 to 2 cups of Veggies, Onions, Peas, Carrots, what ever you like
• 1tsp - Garlic and/or Ground Ginger - or both if you refer, ab
• 1/4 lb to 1lb of pre-cooked protein: Chicken, Beef, Pork, ToFu - your choice.
• 1 tsp to 1tbsp butter
• 1 tsp to 4tbs cooking oil, I use corn oil.
• Salt & Pepper to taste
• 1 to 2 tbs - Your choice of Italian-ish seasoning, any 2 of: Basil, Thyme, Oregano, Sage, Rosemary

Avoid: All Asian spices, you want what you would call "Italian style Spices"

Steps:

1. What's important here is this: Do not add spices until the end, when told.

2. Oil in the pan, Cook & scramble eggs, set aside in a bowl. Put a cover on the bowl this will keep the heat in the bowl. I use a cereal bowl, and a kitchen plate.

3. Add Veggies, Garlic, Ginger as desired and some oil & cook 2 to 5 minutes. Cook to your liking some like well done, some like al-dente veggies.

4. When veggies are half done, add protein, and rice to the pan.

   Its important to turn the heat up and really sort of "fry the rice" a little bit. But obviously you do not have enough oil to literally fry the rice. you might choose to add a little more oil ( 1 to 4 tbls )

   Everything should be very hot, and moist.

   Important: The next few steps need to be done reasonably quick, your goals are to retain the heat & steam from the food, and keep it covered.

5. Turn the heat off, you are finishing this with the heat that is in the food, it should be hot.

6. I put everything in a large plastic container, that you have a lid for, or can put a cover on your goal here is to keep the heat, and flavor (smell) in the container. Nothing special any plastic container with a lid will work great,

   Alternate: a large bowl you can put a cover on, some of our medium bowls, we use a dinner plate turned up side down.

7. Add the Eggs (break them up into little pieces)

8. Add the spices & butter (break it up some, so it melts faster)

9. Cover, and shake/stir/mix so that the spices and the little bit of butter is widely distributed.

10. An important thing here is this:

    You have a sort of "steam chest" - the bowl or container with the lid, that keeps the heat in.

    There are two types of spices, the type you cook with, and the ones you add at the very end, you are keeping the aroma in the steam chest.

11. Keep the lid on for about 5 to 10 minutes

    This gives you plenty of time to do a little clean up, set the table, etc.

12. One last stir, and serve in some bowls, I like cereal bowls.

submitted by /u/duane11583
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