Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.
Janis says
Traditionally in Chinese Fried Rice you do not need the extra medium bowl for holding pending ingredients. Everything can go straight into the frying pan in this order:
Olive Oil
Onions
Any Veggies or Meat
Rice
Eggs (yes cracked directly into pan, then mix)
Spices / Salt / Sugar (yes, sugar)
This method does 2 things:
1 less bowl to wash and;
leaves out the butter which is one less oil to add into the dish
Otherwise, it is an Interesting variation and well written. 🙂
Stacy says
That’s why this is “Barry’s way.” 😉
Teresa Richardson says
I agree with Jennifer up there, I don’t see how Annie could be anything but a hoot with parents as funny as you two. I have a question though, about how much rice should you make? There’s never a measurement given. 🙂
Stacy says
Teresa, thanks! I’ll add a recipe at the bottom. 🙂
Cynthia says
Loved your first post, and looking forward to seeing some others done by Barry (the husband).
Love you guys!
Kathy says
great job! sounds yummy!
Jennifer Hensley says
First of all, great job Barry!! You had me giggling through the entire post! Annie is bound to be a stand-up comedian coming from you two!!
Sounds like a great easy recipe I’d love to try!