One thing about us is we love TV shows. I mean, we went to film school so while others watch shows and movies passively we LOVE to watch and analyze and see things that other viewers might miss. And of of our favorite shows is Gilmore Girls, a few months ago we actually were lucky enough to test a recipe from the Unofficial Gilmore Girls Cookbook. We made Mock Turtle Soup  and really enjoyed all the Gilmore Girls inspired recipes.

As we continued re-watching the series in preparation for the Revival that premiered in November, we thought about all the different restaurants that were available in Stars Hollow and which ones we wanted to eat at and the consensus was Al’s Pancake World. Where no pancakes are ever served, just delicious foreign eats from around the world. And when we saw one of the teaser pictures that the Gilmore Girls Instagram account posted, we knew we needed to make our own version of Fried Rice

We love signs and if this picture wasn’t a sign to make fried rice, I don’t know what is. What’s great about this recipe is that we think just about anyone could make it. Even the Lorelai’s and Rory’s of the world who fear the kitchen and all it’s tools, this recipe is pretty easy and almost impossible to mess up.

While we made our own rice for the recipe you can totally use left over white rice that you get from Chinese restaurants that you usually have no idea what to do with days later. You can also utilize whatever frozen vegetables or left over meat you have in the fridge (beef, pork, chicken…yum).

Forgive us, we just watched Mulan over the weekend and can’t stop singing all the songs.

Anyway, this recipe is super easy and we think that even Lorelai Gilmore could make it with ease. And while ours is called vegetable fried rice, you can add just about any kind of meat you want. Or leave it as is. We think that Al from Al’s Pancake World would definitely approve.

Click below for the recipe!

Vegetable Fried Rice

Ingredients

• 1 cup uncooked rice
• 2 cups chicken broth (or water)
• 1 medium onion (small dice)
• 1 bag frozen vegetable medley (peas, carrots, corn, green beans)
• 2 tablespoons minced garlic
• 2 eggs (beaten)
• soy sauce
• 2 teaspoons garlic powder (optional)
• 1 teaspoon dried Sriracha (optional)
• 2 tablespoons of butter

Step 1: In a small saucepan, bring the two cups of chicken broth to a boil. Add the rice, stir, allow to boil, cover, and then reduce to low. Allow to cook for 12 to 15 minutes or until all the liquid has cooked off. Remove from heat and set aside.

Step 2: In a large sauté or frying pan, heat one tablespoon of butter. When the butter is hot, add the onion and sauté for two to four minutes over high heat.

Step 3: Pushing all the onions to the outer edges of the pan, add a splash of oil and add frozen vegetables. Sauté for two minutes.

Step 4: Add a little oil (canola) and add the garlic and cook for thirty seconds or until fragrant.

Step 5: Next, add the cooked rice. Mix together.

Step 6: Pushing all the rice/vegetables to the outer rim melt the last tablespoon of butter. Add the eggs and moving quickly, scramble the eggs until cooked and dispersed evenly.

Step 7: Finally, add the soy sauce (about 1/4 cup), garlic powder and dried Sriracha. Stir to combine. Adjust the seasonings to your liking.

TYL TIP: If you want to add meat, cut the meat into small pieces and add during Step 5.

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