Bubba's Everyday Fried rice
Bubba Durand

I end up making this several times a week because we always end up with left-over rice or rice pilaf, and Tim likes fried rice for breakfast. He eats half of it for breakfast and the rest as an after school snack. I don't actually measure anything when I make it, so this is just an approximation.

1 T canola oil
1/2 cup chopped onion (1 small white onion)
1/2 cup chopped meat (*1)
2 eggs, beaten
3 cups cooked white rice, day-old (not freshly made) (*2)
1 1/2 t Light Soy Sauce (*3)
1 1/2 t Dark Soy Sauce (*3)
fresh basil, sliced

(*1) Any kind of left-over meat: chicken, beef, pork, Ham, etc. Or a mix of several.
(*2) Any kind of rice, even rice pilaf, as long as it's left-over.
(*3) Soy Sauce:
Dark soy sauce provides color and a deep caramel-like flavor.
Favorite brand: Pearl River Bridge Superior Dark Soy Sauce
Light soy sauce adds saltiness and another layer of flavor.
Favorite brand: Pearl River Bridge Superior Light Soy Sauce
If you don't have both, just use 2 or 3 teaspoons of regular soy sauce, like Kikoman.

Saute onion and meat in oil in a large skillet until onion is softened, but not brown.
Push the onions and meat to the side and pour in the eggs.
Scramble the eggs, then stir together with the meat and onions.
Add the rice and stir until heated through.
Pour in the soy sauces and stir to mix.
Turn off the heat and add the basil.

Makes two Timmy-sized servings.

What is the difference between light and dark soy sauce? (from Martin Yan)
Light soy sauce is also known as thin soy sauce; it is lighter in color and saltier in taste than dark soy sauce. Light soy sauce is commonly used for marinating or seasoning dishes; it is also used as a dip. Aside from being darker in color and less salty than light soy sauce, dark soy sauce is also referred to as black soy sauce and is used in sautéing and stewing to give an extra touch of sweetness and color.



The Johnson Family Cookbook