Cooking Mama's Cooking Challenge #19: Fried Rice

Curiously, this one actually skips the process of making the rice. This is probably because a lot of people will tell you it's good to use day-old rice that's had time to cool and dry out slightly. So i cooked some rice (long grain this time!) in advance. I'm going to make this as a side dish alongside another recipe you'll see in the future! (Grilled Mackerel)

Slice an onion!

Going to do 2 onions instead of 1 because these are sorta small and I made a decent amount of rice.

Slice!

Ah, the ol' 3 step onion method! As seen in the salisbury steak recipe.

Chop up!

I could just use my vegetable chopper but here we are.

Break an egg!

just using 2 eggs instead of 3 because that seems plenty and, i shit you not, there's an egg shortage right now.

Mix!

im breaking the rules again, i added a bit of sesame oil in with the rice at this point because i thought normally you mix oil with rice to fry it?? but mama doesnt or she skipped over it... either way i really wanted to add a bit of sesame oil it tastes so good

Melt the lard!

I don't got lard i'm using butter

Saute!

browning just the onions first before the rice goes in

Saute!

in goes the rice! you gotta keep it moving around. mama also seasons with soy sauce, salt and pepper

Finish

*****

delicious! maybe its still not quite the same to me as my local takeout's egg fried rice, mine always comes out a little more light and powdery... i dread to wonder what artery-clogging secrets come with proper chinese takeout rice... but this is the closest ive gotten and its damn tasty!