Issa Explains It All: Issa Cooks: Fried Rice

I may live with a chef, but that certainly doesn't make me one. I'm not a bad cook, per se, in fact, I'm actually really good at everything, as you must already know. When it comes to cooking, I find myself impatient- why waste time standing in the kitchen when I can have delicious food delivered directly to my door any hour of the day? I prefer to be out and about at fabulous events like dessert tastings and movie premieres and gallery openings and avoid all the messiness of making my own meals. I'm highly guilty of burning a grilled cheese left on the skillet while I apply mascara in my bedroom, boiling macaroni to a mush while I straighten and style my hair, charring popcorn in the microwave as I quickly read through the newest New Yorker on the couch.

This being said, I've also made delicious foods that would make Padma Lakshimi's mouth water, but I've learned that the most important ingredient in a recipe is patience. And somehow, last night, I was feeling inspired to hang up mid-phone-call to Panda Restaurant and attempt to make my very own fried rice. Some people may see cooking as a science, but I see it as more of an art, below is my very non-specific, do what you like if it makes you happy recipe.

Tip: Don't drop your iPhone in the frying pan. It may be made in China, but it certainly doesn't belong in Chinese food...

Ingredients:

Rice (I didn't measure, but maybe 2 cups)
1 Jalapeño Pepper

1 Can of Baby Corn

Handful of Edamame (no shells)

Broccoli

Mushrooms (I used baby bellas)

Green Beans

3 Eggs

Salt & Pepper

Soy Sauce

Sesame Oil

Vegetable Oil

Chop any vegetables that aren't already chopped. I may have cheated on this one and just laid them out on a cutting board for a pretty picture...

Start off by cooking the rice.

Crack the eggs in a bowl, sprinkle salt and pepper on top, and scramble them.

Heat sesame oil in a large frying pan.

When the oil is hot, sauté your vegetables. Once they're just about cooked, sprinkle with soy sauce, remove from pan and put in a bowl.

When the rice is done cooking, fluff it with a fork so that it doesn't clump together. You'll thank me later.

After cooking all of your vegetables, scramble the egg over low heat. Make sure to do this last to it soaks up all the yummy leftover vegetable juices!

Break the cooked egg into pieces and add it to the vegetables in the bowl. Heat more oil in the pan and cover it with a thin layer of rice. Wait until it sizzles and then stir.