This past weekend, I made my first attempt at fried rice. Using my spiffy new Sanyo 3-1/2-Cup Micro-Computerized Fuzzy Logic Rice Cooker with Bread-Baking Functions, I made 2 cups of brown rice on Saturday afternoon/evening. I left it in the fridge until Sunday afternoon. I should note that my rice cooker ROCKS. I’ve already made rice for me a few times. I love the scheduling feature, and it’s dead simple to use. I haven’t gotten steel cut oats working right just yet…I need to tweak the water/oat ratio to suit my preferences. But, I digress…

First, I made a big batch of 6 eggs scrambled with stoplight peppers, onions, and bacon. I cheesed up 2/3 of the batch for my DH’s brunch. The remaining 1/3 was set aside in a prep bowl. I swooshed around just enough EVOO to coat the inside of the pan and waited for it to start smoking on a medium-high heat setting. (This didn’t take long, so make sure you have your ingredients ready.) Then, I tossed in some rice, with some more oil, dropped the egg mixture on top, and started stir frying like a mad woman. I added 6 packets of soy sauce from my local Chinese eatery (eateryeateryeatery) while I stir fried. I occasionally added more oil. I also put in a quick pour of tomato bacon vinaigrette dressing, for flavor. Oh, and I did add a bunch of fiber powder as I stir-fried, because I’m on a “try to get more fiber” kick right now.

The result was delicious! I will probably not do the tomato bacon dressing again, as it made it a little too sweet for my tastes. I also want to add more onion, and I need to buy some sesame seeds! I think, with a little tweaking, I’ll be able to make a fried rice that rivals a Japanese steakhouse.