Ingredients:
2-3 cupd of cooked white rice (cooled)
1 medium onion diced
Kitchen boquet (1 1/2 TBS)
(this is to give it that "brown" color)
4-5 cloves of garlic-diced finely
3-4 TBLS of vegetable oil
2 - 3 eggs scrambled - set aside to add later
3 cups of sliced mushrooms
1 TBLS salt
1 TBLS pepper
2- 3 TBLS garlic salt
3 TBLS of chopped fresh parsley
Cook white rice as directed set aside to cool completly
(I suggest making this ahead of time and setting aside until you are ready to make dinner)
In a large pan, saute onions, garlic until onions are translucent (do not let garlic burn). Add mushrooms and then add 1/2 of the salt/pepper/garlic salt/ Kitchen boquet until mushrooms are cooked.
Add cooled, cooked rice and mix gently (so you don't make mush of the rice) until throughly mixed
Add the rest of the Kitchen boquet/salt/pepper/garlic salt and mix again gently.
NOW, LEAVE it alone for at least 10 minutes ( you want to "fry up the rice" alittle bit, then take a large spatula and turn hunks of rice over to "fry" the other side of the rice for about 10 minutes.
You may have to adjust your stove top temp (not too high, you don't want to burn the rice but now too low you DO want to "fry the rice a bit)
Add scrabbled eggs and fresh chopped parsley, mix and serve!
This dish goes GREAT with Louisanna Pork Roast or Pork Ribs.
This is my kids favorite rice (even the ones that aren't big rice eaters, they LOVE this recipe). Thanks Mom for another great tradition!
2-3 cupd of cooked white rice (cooled)
1 medium onion diced
Kitchen boquet (1 1/2 TBS)
(this is to give it that "brown" color)
4-5 cloves of garlic-diced finely
3-4 TBLS of vegetable oil
2 - 3 eggs scrambled - set aside to add later
3 cups of sliced mushrooms
1 TBLS salt
1 TBLS pepper
2- 3 TBLS garlic salt
3 TBLS of chopped fresh parsley
Cook white rice as directed set aside to cool completly
(I suggest making this ahead of time and setting aside until you are ready to make dinner)
In a large pan, saute onions, garlic until onions are translucent (do not let garlic burn). Add mushrooms and then add 1/2 of the salt/pepper/garlic salt/ Kitchen boquet until mushrooms are cooked.
Add cooled, cooked rice and mix gently (so you don't make mush of the rice) until throughly mixed
Add the rest of the Kitchen boquet/salt/pepper/garlic salt and mix again gently.
NOW, LEAVE it alone for at least 10 minutes ( you want to "fry up the rice" alittle bit, then take a large spatula and turn hunks of rice over to "fry" the other side of the rice for about 10 minutes.
You may have to adjust your stove top temp (not too high, you don't want to burn the rice but now too low you DO want to "fry the rice a bit)
Add scrabbled eggs and fresh chopped parsley, mix and serve!
This dish goes GREAT with Louisanna Pork Roast or Pork Ribs.
This is my kids favorite rice (even the ones that aren't big rice eaters, they LOVE this recipe). Thanks Mom for another great tradition!
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