Fried Rice Is No Side Dish

By: Maureen Ryan Estes

Whether you choose white rice or brown rice, it doesn't matter. It is all about preference, taste and consistency. A serving size is one cup cooked or 1/4 cup dry. Using a skillet, wok or flat grill, heat the surface with a high heat. As the cooking surface is heating, make sure the ingredients of choice are prepared since, once the surface has reached its desired heat level, the fried rice is cooked quickly. All recipes begin with the same instructions and a few basic ingredients, which includes; 1 tablespoon oil, minced garlic, onion, egg and rice.

Add the oil to the hot pan and quickly add the garlic and cook until golden. Add the onion and cook until soft. Add scrambled egg, moving the egg mixture continually. Add cooked rice and mix well. Add meat, fish and/or fruit as desired. A favorite variation on this recipe is Mango Fried Rice. The recipe instructs the preparer to follow the above instructions relative to the basic fried rice. On the side and in preparation for the creation of this fabulous island treat, peel, cut and dice a 1/4 cup of mango and pineapple per serving. In addition, clean and peel 3 shrimp and skin and cube 2 oz chicken per serving.

Cook the chicken first; the smaller the pieces, the faster it cooks. Remove the chicken to prevent over-cooking.

Cook the shrimp until pink and hot. Remove the shrimp to prevent over-cooking.

You are now ready to make Mango Fried Rice by following the basic Fried Rice instructions above. Then add the mango and pineapple combination until the fruit has become warm. Then add the chicken and shrimp. Mix all the ingredients, letting all the flavors and aromas mix with the rice and the liquid created from the rapid cooking of all the ingredients. Top with a light drizzle of sesame oil and shredded coconut. Enjoy!

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