This fried rice recipe didn’t seem much of a recipe at all.
There were just a few ingredients listed on Mom’s recipe card (below) and there were no measurements. Seriously?
Well I was shocked when Joe made the fried rice seemingly out of nowhere. It was absolutely the best fried rice I’ve ever had and he made it at home using my Mom “Betty’s” recipe as a guidepost!
After all these years… I’m glad there looks to be what is a dash of a soy sauce stain on Mom’s recipe card.
❤ This dish loves seemingly day old, dry seemingly unusable rice. This recipe will bring the rice back to life in a delicious way! Joe will make a fresh batch of rice in our Zojirushi rice maker then refrigerate it so it gets nice and dry.
❤ A bit about peas and carrots. We keep the frozen bagged stuff on hand at all times and these are super easy to add to the fried rice. Plus these add a nice pop of color!
❤ If you haven’t heard the term “soft scrambled eggs,” they’re just a little under cooked or taken “just to the shiny” and a bit wet look. To some, soft scrambled is the preferred way to eat them. In this recipe they’ll finish cooking in the rice.
❤ Winner Winner! Joe’s extra spin on this recipe included 3 cage free eggs and 1 tablespoon each of fresh minced ginger, garlic, soy sauce and hoisin sauce. OMG.
Total prep: About 20 minutes.
2 | cage free eggs
1 pound | meat (pork, chicken, beef)
2-3 tablespoons | vegetable oil
at least 2-3 cups | cooked, cold rice (we prefer white, basmati and jasmine rices) follow the package instructions
2-4 tablespoons | soy sauce
1-2 cups | peas and carrots (frozen or fresh), optional
lots o’ | green onions, sliced
to taste | kosher salt
to taste | fresh cracked black pepper
optional | sesame seeds, toasted
iii. What To Do
1. In a large pan over medium-low heat soft scramble the eggs and set them aside to rest.
2. In the same pan sauté the meat in oil. Joe used some thinly sliced pork and it was tender and delicious!
3. Add the the cooked rice. Stir/sauté everything until nice and brown.
4. Season with the soy sauce and continue stirring. Hungry yet?
5. Add the peas and carrots then the green onions.
6. Toss on some salt and a few fresh cracks of black pepper. Sprinkle with some sesame seeds and you’re done!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
After setting my appetite on making this twisted bread, I realized that Mom’s cut-out recipe had a seriously odd shape and some of the article was missing (see the original far below). I flipped the time-worn clipping over and realized that Mom must have really cut out the recipe on the reverse as the shape and article size were spot on. Finger to forehead!
What was on the back, er front, of the recipe? A 1970s story about NIOSA which included a recipe for Quiche Lorraine – a dish that garnered serious street cred at the 1968 World’s Fair held in my hometown of San Antonio. H.R. Pufnstuf debuted at the fair – something I just learned!
A few words about this recipe: I was super-surprised to learn that the recipe’s creator – Mrs. Nan Robb – won $25,000 for the recipe … in 1970!
$25,000 is a lot of money today. So while I joked about eating $25,000 bread, today I found out that after inflation, in 2015, $25,000 of 1970 money is really worth about $155,000! For real!
So now you have a funny story to serve along with this bread!
foodie tips ~
❤ I’ve had a few foodie fails here at Betty’s Cook Nook. My first attempt at making the dough for this recipe is one of them! Turns out the yeast I had on hand was old and after mixing everything together I think the bread actually fell rather than rose. LOL. So make sure and score some fresh yeast from the store to ensure your bread will rise to the rooftops.
❤ Feeling a little insecure about my ability to rise bread, I resorted to some online research to look for tips. Warm ovens and heating pad suggestions aside, I netted out with boiling some water in a glass measuring cup to warm my microwave. I covered my dough-filled bowl with a towel, inserted it into the microwave along with the water and let it do its thing for an hour. The dough more than doubled in size. Magic!
❤ You can easily half this recipe. What I wound up with was about the size of a boogie board. You can also make two “half-sized” loaves by cutting the dough strips in half before braiding – what better way to give a $12,500, er $77,500 gift (post inflation) to a friend?!
❤ I’m not going to point out the obvious but since I obviously pointed something out … you can introduce any of your favorite ingredients into the filling for this twisted bread recipe. I’m thinking of ham and cheese or bacon and maybe a little scallion.
for the dough:
1 package | active dry yeast
¼ cup | warm water
4 cups | flour (separated into two 2 cup piles)
¼ cup | sugar
1 ½ teaspoons | salt
½ cup | hot water
½ cup | whole milk
¼ cup | butter, softened (Mom’s Mom “Nanny” always insisted on Falfurria’s brand butter)
1 | cage free egg
for the filling:
¼ cup | butter (you know what to do)
1 cup | onion, finely chopped (we used yellow)
1 tablespoon | parmesan cheese, grated (we used 2-3 tablespoons)
1 tablespoon | sesame seeds or poppy seeds (we used sesame)
1 teaspoon | garlic salt
1 teaspoon | paprika
ii. what to do
1. Grease a large cookie sheet and set aside. That was easy!
2. In a large mixer bowl dissolve the yeast in warm water. There’s no need to sift the flour – add 2 cups of the flour to the yeast mix (reserving the 2 cups of flour for later), and add the sugar, salt, water, milk, butter and egg. Blend at low speed until moistened then crank up the speed to medium and beat for 2 minutes. By hand, stir in the remaining 2 cups flour to form a soft dough. Mix it well! Cover the dough and let it rise in a warm place until light and it has doubled in size, about 45-60 minutes.
3. While the dough is doing it’s thing let’s make the filling. Melt the butter in a saucepan over medium heat. Add the remaining filling ingredients above and mix well. Let rest.
4. After the dough has risen, stir it down. Transfer from bowl then toss it around on a floured surface until no longer sticky. Roll the dough out to a 18″ x 12″ rectangle. Cut the dough into three 18″ x 4″ strips.
5. Spread each strip with the filling mixture, making sure to leave about a half inch around all edges filling-less so you’ll be able to pinch and seal the edges together (you’ll want them sticky). Start with the 18″ side and roll each strip up and press/seal the edges together so the filling is safe inside the doughy roll-up.
6. On your prepared cookie sheet, braid the 3 rolls together. Cover and let it rise in a warm place until light and doubled in size, about 45-60 minutes.
7. Bake in a preheated 350°F oven for 30-35 minutes, until golden brown.
I loved this bread warm and fresh out of the oven. You could also slice it to make a savory sandwich bread.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s a scan of Mom’s original recipe.
I joked above about the odd shape of this cut out. Here’s another Betty’s Cook Nook recipe with a funky shape!
Winner! Winner! Chicken Dinner!
It’s not a chicken dinner per se but today is your lucky day – I’m posting the reverse side of the Onion Lover’s Twisted Bread recipe! Go on, click on it for a larger view of what’s coming next to Betty’s Cook Nook!