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I bet this is a totally American-ized version of traditional fried rice, but it’s how I make it, and always have. I don’t usually measure, so these are all approximate! I have learned that the key for me is to have cold rice, so I cook it earlier in the day and leave it in the refrigerator until I’m ready to do the stir fry. You can cook the rice and also make the pink sauce ahead, even the day before, and then simply dice and prepare your veggies and meat and you have a quick meal! For the two of us, I halve the pink sauce, because we always have other things with our fried rice. If you’re serving more than two, or the fried rice is the only part of your meal, you might want to make the entire recipe of sauce 🙂 Enjoy!