Why 4? Because I’ve done 3 different version of fried rice before, Chinese, Zippy Style, my husbands’, and this would be a slightly altered version so my son would like it. He didn’t like my husband’s version because of the oyster sauce. I couldn’t figure out why my kids never ate the fried rice when I made it until my son said it tasted too much like fish, and then I knew. So I made this version of it without oyster sauce and slightly more ingredients. Fried rice is pretty basic for the most part, you put in whatever you have at hand and rice. You can add whatever ingredients you really want but most people keep it basic. My husband calls this style ‘Japanese Fried Rice’ because of the amount of meat and the lack of the traditional peas and carrots found in the Chinese style. This is a hearty style of rice which can be eaten as a side dish or by itself. It’s NOT the healthiest thing in the world due to all the processed meat involved. But it makes a good breakfast treat every once in a while.
3 C cooked rice (day old or from night before), white/brown mix
½ lb (about 6-7 slices) Bacon, diced
4 hot dogs, diced
½ C Spam, diced
1 small onion, diced
1 carrot, diced small
½ small cabbage head, sliced thin
5 large eggs
1 T Vegetable or Olive oil
1 T minced garlic
2 T Low Sodium Shoyu
2 T Teriyaki Sauce
2-3 tsp dried Parsley
Ground Black Pepper
Diced green onions (for garnish)
In a wok or large sauté pan with high sides, heat your oil and add your minced garlic. Let the oil flavor for about 30 seconds or so, then add all your meat products; Spam, Bacon & Hotdogs. Add in your teriyaki sauce to the meats and let them cook through, making sure to cook out all the fat from the bacon, about 5-10 minutes on medium heat. Don’t let it get too high or the meat will burn.
Once the meat it done, drain all the oil from the meat carefully. Return pan to heat and add your carrots and onions and cook for 3-5 minutes, just about when the onions start to become clear along the edges. Add your cabbage and let cook on med-low heat for 5 minutes to let the cabbage cook down.
Scramble together the 5 eggs in a bowl. Heat an oiled pan and add the eggs in. Scramble the eggs with a sprinkle of garlic powder until they are only a little runny. Turn off the heat and let them cook through using the residual heat from the pan. Scrape the pan to make sure none of the egg is stuck and set aside for later.
Add 2 tsp of the dried parsley to the meat and vegetable mixture in the pan. Mix in, then sprinkle a little garlic powder and black pepper to it and mix again. Add your rice and using a spatula or a large flat wooden spoon, cut in the rice to the meat and vegetable mixture until well mixed. Add shoyu, garlic powder, parsley and pepper to flavor more. Let it cook for about 5 minutes browning the rice, be sure to stir it and not to let it sit too long or the rice will burn on the bottom. Taste and season the rice more according to your personal preference. Remove from heat.
Add in the scrambled eggs you set aside and fold into your rice making sure the eggs are evenly spread over the dish. Garnish with your green onions and you’re ready to serve.
*If making Omurice, you can skip this step and use the rice mixture as the filling since in Omurice, the egg is on top instead of mixed in.
Tip: If you like the fried rice a little more dry then wet as it is in this recipe, use all brown rice instead of the white/brown mix. Not only will it have more fiber, but it will be slightly dryer but with the same taste. If you want it to be more sticky and wet, switch to all white rice.