Fifty Shades of Fried Rice

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My friend Mike aka @garandthumb once said in his videos that knowing how to cook is a good skill to have and I agree with that statement. I have many skills other than those that require the pulling of triggers; one of those is cooking, which is an activity that I really enjoy for many reasons. I like to eat good food and I don’t want to have to go out just to have a meal, something that is getting more and more expensive to do. I cook quite often and it’s something like anything else, you get better with practice.

From speaking with a lot of my friends, not many of them cook other than throwing hamburgers and hotdogs on the grill. Most don’t even want to attempt to make entry into the kitchen.

Today I am going to share with you my recipe for Fried Rice that I have developed over the years through a lot of trial and error. I now have it down to a science. Think of it as my Christmas present for you all. What’s great about Fried Rice is that you can put whatever you want in it. I made some recently over Thanksgiving weekend, making great use of the leftover Honey Baked Ham. Here is that recipe, you can swap out the ingredients, use it as a baseline for your Fried Rice. I’ll make it as simple as possible so that those who are afraid of the kitchen can accomplish it.

Equipment required:
1. Cutting Board
2. Knife Preferably a Sharp one
3. Wok, if you don’t have one, a big non-stick frying pan will do
4. Pot with cover for rice
5. Spatula
6. Lots of bowls
7. One big serving plate or bowl

Ingredients. (This fed 8 Adults)
3 Cups of Rice (I used Brown Rice) 6 cups of Water.
2 pounds of cubed Ham
6 Eggs scrambled
2 Bell Peppers
4 Cloves of Garlic
4 Carrots sliced
1 box of Mushrooms sliced
1 pack of Asparagus
Butter. Lots of it.
Soy Sauce
Garlic Salt
Pepper
Cooking Oil (I use Olive Oil for everything)

Preparation Time: 15-30 minutes depending on how fast you and efficient you are.
Cook Time: Less than 15 Minutes.
Total time should be 45 minutes. All depends on every individual’s ability.

The key to making Fried Rice is all in the Preparation. The lack of dishes required to serve the meal is present in all the preparation phase. You’ll need a bowl for each of the ingredients.

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If you don’t have leftovers or are simply lazy, you can still obtain healthy ingredients.

Preparation:
1. Start your rice. Thoroughly rinse your rice in your pot with cold water and strain. Place the rice in a bowl on the side. For every 1 cup of rice, you’ll need 2 cups of water. In this case, we’re making 3 cups of rice so use 6 cups of water. Boil those 6 cups of water. Once it’s boiling, add the rice. When it is boiling with the rice in, turn the heat down to low and cover. It should take around 20 to 30 minutes to cook.

While you’re waiting on the rice to cook…
2. Chop everything up, your vegetables and meats (in this case ham). Then place them into individual bowls.

3. Smash your cloves of Garlic with your knife or flat spatula, then remove the peel. Slice them up into smaller pieces. The more the better in my opinion.

4. Heat up your Wok or Frying pan and add a few teaspoons of oil. I usually don’t measure these things, doesn’t hurt to be a little generous with oil.

5. Season the oil with the garlic. This will get your kitchen smelling great. Stir them in high heat and pull them out once they’re crispy. Don’t burn them! Place them back into their bowl.

6. Keeping the Wok hot on high heat, add more oil if you need to, throw in some butter if desired, crack your eggs and throw them in. Scramble them while in the Wok with your spatula in high heat. Once they’re done, place them in a bowl.

7. Start stir frying all your meat and vegetables separately and like the rest of the other ingredients, place them back into their respective bowls.

Now you wait till the rice is finished cooking.

Frying Time!

Pro Tip: split the cooking of the rice and ingredients in half. This is something I learned the hard way.

1. Preheat your Wok on high with lots of oil and butter. Once the butter is brown, turn the heat down to medium or low.

2. Add Half of your garlic and rice into the Wok. Stir very frequently.

Get a good Wok

3. Add some soy sauce, how much is entirely up to you.

Time to add the ingredients. Stir Constantly after you add them. (Order doesn’t matter).

4. Add the Ham or whatever Meat you’re having. (Remember Half).

Woks do best with lots of oil

5. Add the eggs (half of them)

You can cook almost anything in a Wok

6. Add Half of all your vegetables.

Doesn't this look yummy

7. You can turn the heat up a bit until it’s cooked to your liking. Add Salt and Pepper.

Wok cooking at its finest

8. Place it all in your serving plate and put it in the oven to keep warm.

9. Repeat steps 1-8 with the rest of the halves of your rice and ingredients.

10. When you place the second batch with the first in the serving plate, mix it up a bit with the serving utensils before you serve everyone.

That’s pretty much it. That’s my recipe on how I make mine. You could tweak it any way you’d like. It is one very modular dish. I’ve made it with Spam, steak, chicken, fish etc. If you’re in a pinch, a bag of frozen mixed vegetables will do. You can spice it up with some sriracha.

It is a great way to take a bunch of leftovers and make them into something other than a boring casserole. Nothing against casseroles but I’d rather have some Fried Rice!

If you make it, please tag me on social and let me know how it turned out!

Thanks and Have a Merry Christmas and a Happy Holiday Season altogether!

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Fifty Shades of FDE

Fifty Shades of FDE is a full-time LEO in California with about a decade's service in a very large metropolitan agency. He’s a husband, father and firearms enthusiast. He is a supporter of the Second Amendment and a proponent of law abiding citizens’ right to defend themselves with concealed carry permits. He runs his @fiftyshadesofFDE page on Instagram and writes gun/gear reviews on www.fiftyshadesoffde.com - when he's not writing for Breach-Bang-Clear, of course.


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