Chinese take-out was the first major budget cut that we made. We used to get Chinese take-out every Friday night. Every.single.week. I learned to make a lot of the dishes we liked (like General Tso’s and Chicken Teriaki), but for me, it wasn’t the same without fried rice.
I tried the instant flavored rice packs, but it wasn’t the same. Take-out fried rice isn’t fluffy or sticky. It has that nice yellow coloring and it’s so yummy!
So I tried frying it. Yes, it’s that easy. Easy-peasy.
Make some rice.
Any kind of rice. Sometimes I make instant white rice. Sometimes I made instant brown rice. Sometimes I make good ol’ fashioned rice… but not usually, because it takes forever.
If I do make “ol’ fashioned rice”… I make a whole stock pot full of it and I freeze some for next time. If it’s going to take 20 minutes to make two servings of rice, then I’m going to made eight servings of rice while I’m at it! I let the rice cool, in the fridge, and then I put it in gallon freezer bags. I flatten the bags and lay them in the freezer. That way, if I only want enough rice for one person, I just break it in half and thaw half of it.
Fry the rice!
I know, it’s almost too easy.
I heat up a nonstick skillet and toss the rice in. I’ve never done this with a stainless steel skillet or a cast iron skillet, so I’m not sure how well it would work. I don’t add oil or anything.
Stir the rice around until it’s no longer sticky. Add some soy sauce for a nice color and flavor. Add some stir-fry veggie mix, if you’re husband isn’t as picky as mine!
All done!! Enjoy!!