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The title is a contradiction. Why? Because my mom’s fried rice includes lots of meat, but for me, she adjusts her tried and true to accommodate my vegetable ways. I appreciate because breaking a generational recipe shows the deepest form of true love.
My mom shows affection through feeding those she loves. If visiting, it’s best you haven’t eaten in days because my mom’s ready to pamper. She’s planned, gardened, cleaned, set the table, marinated, cooked and baked.
She’s a pusher, one who doesn’t understand, hear, and certainly won’t back down to:
“Just a little more.” a massive amount is given.
“I’ve had enough.” persuaded into “just a little” more.
“Everything was wonderful but we’re good.” everyone’s sent with a care package.
Her Fried Rice is exceptional and on the cooktop every time we visit. We welcome every tiny piece of rice. Last we were down, mom and I made this recipe together.
Simple Ingredients
Rice (preferably day old)
Oil
Eggs
Yellow Onion
Vegetables (fresh or frozen)
Bouillon
Ginger (or powder)
Garlic (or powder)
Soy Sauce
White Pepper
How to Make Momma’s Best Fried Rice
Rice
If using leftover rice – remove from the refrigerator and with your hands, break any clumps of rice.
With fresh cooked rice – remove the rice and let cool.
Eggs
Warm a wok or skillet over medium. Add a tablespoon of oil; swirl to coat. Scramble three eggs. Once the wok is heated add the eggs; let them settle for a moment. With a spatula, push gently, then let the remainder of the egg seep, then push again until cooked.
*** Eggs continue cooking once removed, so plate slightly under rather than overdone. Chop into pieces, cover and keep warm in the microwave.
Adding Vegetables & Rice
If using fresh vegetables – increase the heat to high, then add second tablespoon of oil. Stir fry the onion and carrots for a couple minutes, then add green beans, corn, peas, and cabbage. Stir fry for another 30 seconds to a minute. Add the rice, bouillon, ginger, and garlic. Continue to stir, making sure the rice doesn’t stick and the flavor’s well distributed.
If using frozen vegetables, thaw – increase the heat to high then add second tablespoon of oil. Stir fry the onion and a sprinkle of salt until tender, about three minutes. Add the rice, bouillon, ginger, and garlic. Stir fry, making sure the rice isn’t sticking and the flavor’s well distributed. Add the green beans, corn, peas, and cabbage. Stir until heated, another couple minutes.
All Together Now
Add soy sauce and pepper. Top with eggs. If you prefer to stir; careful, so as not to break these delicate beings.
Why Is Fried Rice So Easy?
Any leftover vegetable from your fridge can be used.
Ingredients on hand most all the time.
Mom wants me to include the way we grew up and she prefers fried rice –
Fry corned beef with the onions until translucent and beginning to brown, then add the rice and continue with the recipe. If you could hear my mom describe the mix of corned beef, onions, rice and egg. It pains her that I won’t eat. I can hear her now, “just a bite, please.”
She was off to make her Fried Rice.
Thank you momma bear <3
Momma's Vegetable Fried Rice
Ingredients:
- 2 cups white rice
- 2 Tablespoons oil
- 3 large eggs - scrambled
- 1 large yellow onion - chopped
- 3 cups carrots, green beans, corn, peas, and cabbage - uniform in cut or mixed vegetables, frozen and thawed
- 1-2 tablespoons vegetable boullion
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 2 teaspoons soy sauce - or to taste
- ⅛-¼ white pepper
- garnish green onions cut on a bias
Instructions
- If using leftover rice - remove from the refrigerator and with your hands, break any clumps of rice.With fresh cooked rice - remove the rice and let cool.
- Warm a wok or skillet over medium. Add a tablespoon of oil; swirl to coat. Scramble three eggs. Once the wok is heated add the eggs; let them settle for a moment. With a spatula, push gently, then let the remainder of raw egg seep, then push again until cooked. Eggs continue cooking once removed, so plate on the slight under rather than overdone side. Chop into bite size pieces, cover and keep warm in the microwave.
- If using fresh vegetables - increase the heat to high, then add second tablespoon of oil. Stir fry the onion and carrots for a couple minutes, then add green beans, corn, peas, and cabbage. Stir fry for another 30 seconds to a minute. Add the rice, bouillon, ginger, and garlic. Continue to stir, making sure the rice doesn't stick and the flavor's well distributed.If using frozen vegetables - increase the heat to high, then add second tablespoon of oil. Stir fry the onion and a sprinkle of salt until tender, about three minutes. Add the rice, bouillon, ginger, and garlic. Stir fry, making sure the rice isn't sticking and the flavor's well distributed. Add the green beans, corn, peas, and cabbage. Stir until heated, another couple minutes.
- Add soy sauce and white pepper. Top with eggs. If wanting to stir— careful, so as not to break them.
- Serve as a side or meal.
Notes
- As with most leftovers, the flavors in fried rice enhance over time.
- Fried rice refrigerates well for up to five-six days in an airtight container.
Nutrition
Beautiful presentation.
I bet it taste good as a veggie dish, but I love 💕 my corned beef fried rice.
Mom❤️
I hear you mom, as that’s the way I grew up but am happy you and I can sit side by side enjoying bowls of choice 💕