This is my sister's recipe and has long ago, become a family favorite! Fried rice is pretty versatile, so you can add just about anything.
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(sorry the picture made this look so red - it's really not that red)
4 tbsp vegetable oil
3 green onions, sliced - use the greens, too
1-2 garlic cloves, minced
1 - 2 tbsp minced, peeled gingerroot
3 bags of Uncle Ben's Boil-in-a-Bag Rice, cooked - see my note below
2 tbsp soy sauce
2 pkgs Sun-Bird Fried Rice seasoning packet - you'll find this in the Asian section of your grocery store
3 eggs, scrambled in a bit of butter - without milk or water added
1/2 red bell pepper, diced
1/2 cup snap peas, cut in half - I don't use these. I add some frozen corn, instead
1/2 cup shredded carrots
plus any additional vegetables you would like to use
Scramble the eggs in a bit of butter (do not add any milk or water), remove from pan and set aside. I just do this in the wok, then wipe it out before proceeding with the recipe. Heat the oil in the wok, and quickly saute the green onions, garlic and gingerroot. Stir constantly, so it does not overbrown. Add the rice, soy sauce and seasoning packets. Stir until thoroughly combined. Add the scrambled eggs and the vegetables. Stir together well, and if needed, put a cover on the wok, to cook the vegetables through. You will still want to stir it frequently, so the rice does not brown too much on the bottom.
I serve this with some cooked chicken strips (Tyson Grilled Chicken Strips) with additional soy sauce as needed. This is also good with a little bit of Szechuan Spicy Stir-Fry Sauce. Note that it is very spicy, and a little bit goes a long way!
The key to a good fried rice, is using cold rice. For ease and convenience, I use Uncle Ben's Boil-in-a Bag rice that I make the night before. According to the box, each bag is about 2 cups worth of rice. If you make regular rice, be sure to rinse it well after cooking, to remove as much starch as possible.