I really do make AMAZING fried rice

Not to brag, but I make the best fried rice I've personally ever tasted. (And I have tasted a LOT of fried rice!) I messed around with a few different recipes and finally (today) got around to creating & writing down my own.

Reminds me a lot of the fried rice the Tea Garden in Metairie, LA used to serve. Not sure if that place re-opened or not after Katrina.

Here's the recipe ---- enjoy!

Amy’s Fried Rice - By Amy Scott Grant

• ¼ c sesame oil, divided
• 2 eggs, lightly beaten w/pinch of salt
• 1 lb. ground pork (or ground beef or diced chicken or diced pork)
• ½ c. shrimp (raw, peeled, deveined and roughly chopped) - optional
• ½ c yellow onion, chopped fine
• 1 large carrot, diced
• 3 T prepared thai fish sauce, divided
• 3 T soy sauce, divided
• 1 tiny dash of srirachi or other hot sauce
• 4 green onions, sliced thin (green and white parts)
• 2 cloves of garlic, minced
• 2 T grated fresh ginger (or 1 t powdered ginger)
• 4 c cooked white rice
• 1 c frozen peas, drained and defrosted to room temp

Heat 2 teaspoons of the sesame oil the wok over medium-high heat. Add the eggs and swirl the wok around to coat it with egg. Once the egg has set, remove it from the wok and chop it up or cut it into thin slices.

Add 1 T of sesame oil to the wok along with the meat, the shrimp and the chopped yellow onion. Stir-fry just until the meat is cooked through and the shrimp are pink, then add the carrots, 1 tablespoon of the fish sauce, 1 teaspoon of soy sauce and the dash of srirachi/hot sauce and stir-fry for another minute-ish.

Add the green onions, garlic, ginger and stir fry for another minute. Add the remaining soy sauce, the remaining sesame oil, the remaining fish sauce and all the rice and stir to completely coat and heat through. Add the peas, the reserved cooked egg and flavor with additional soy sauce and/or fish sauce to taste. Best if served immediately. Feeds about 6-8 people as a side dish, or about 4-6 as a main dish. All measurements are approximate.

NOTE: if you choose to add fresh or canned pineapple to this recipe, be sure to DRAIN it very well and sweat the pineapple in a separate pan BEFORE adding it to the wok, otherwise it will release a lot of water and make your rice MUSHY. Ewwww. And with the pineapple, I recommend adding prepared Teriyaki sauce in place of the soy sauce (it has soy sauce in it).