Saturday, September 7, 2013

Fried Rice with Homemade Yoshidas {Copycat recipe}

Well, if you keep up on the blog you know that we are busy around our house! My husband is doing a Oral Surgery fellowship and I’m at home with two 18-month old boys...and 8 months pregnant! Quick, easy meals are exactly what has been keeping us alive these days. This one was inspired from a friend, but I had nothing she required to make her I googled a few things here and there and this delicious dish is what we ended up with. It is worth every second of the 15-minute prep!  

Fried Rice with Homemade Yoshidas {Copycat recipe}

Yoshidas {Copycat recipe}
2 cups soy sauce
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp. fresh ginger, minced
1 garlic clove
1 cup honey

Mix together, heat in saucepan and serve as desired. This sauce can be refrigerated for up to 1 week.

Fried rice
4 cups rice or quinoa (prepared in advance)
1/2 cup frozen peas
1/2 cup shredded carrot
2 eggs
3 tablespoons sesame oil

Heat sesame oil in a large skillet on medium heat.
Add peas and carrots. Stir fry until tender.
In a separate pan, crack eggs and cook desired way. We love to have our yolk a little soft in order to break over noodles, but many prefer to scramble eggs.
Combine rice or quinoa, eggs, and desired amount of yoshida sauce(the entire recipe above will be too much) to pan.

Sauce makes 2 1/2 cups
Fried rice serves 2 as a main dish

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