Freeze Ahead Fried Rice

Ingredients:

3 tbs soy sauce
5 tsp rice vinegar
1 tbs sesame oil
1/4 tsp sugar
1/4 cup solid vegetable shortening or cooking oil
3/4 pound cooked pork, chicken or shrimp (optional)
1/2 cup frozen peas, thawed
2 large shiitake mushrooms, stems discarded and caps thinly sliced
1 carrot, cut into 1/3-inch dice
4 large eggs, lightly beaten
6 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground pepper
Kosher salt to taste

Make-Ahead Preparation:

In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.

Heat a very large skillet or wok. Add the shortening and let melt or the cooking oil. Add the diced meat (if using chicken, shrimp or pork) and stir-fry over high heat for 1 minute. Add the peas, shiitakes and carrots and stir-fry until tender. Add the eggs and scramble just until set.

Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt.

Spread flat on cookie sheet and allow to cool. Transfer into ziploc bags. Press them flat and make you get all of the excess air out of them before sealing. (By pressing them flat, they will freeze and heat more evenly and will be easier to stack in your freezer.)

Transfer to freezer and freeze for up to one month.

Last Minute Preparation:

Remove rice from freezer. Tap ziploc bags on the counter to begin to break up the rice. Put into microwave-safe baking dish or bowl and microwave 30 to 60 seconds or until heated through.

If rice seems dry, add a few tablespoons of chicken broth.