PT20M 6 servings 5 cups cooked rice at room temperature 1⁄2 cup frozen green peas 1⁄2 cup of grated carrots 5 large eggs

Fried Rice

Simple Fried Rice is one of my favorite dishes to make with leftover rice.  Yes, it needs to be leftover from the refrigerator in order for the rice kernels to split apart, this makes it easier to fry. Fried rice is very versatile, you can add anything that suits your fancy. I always have peas and carrots around, but there is no limit to your imagination in this dish. Go full out with BBQ pork diced, corn, beans it’s endless!

Try my other Asian recipes like General Tso’s Chicken  or learn to fold potstickers!

 

Fried Rice

Sauce:

2 tablespoons oyster sauce
2 tablespoons light soy sauce 1 tablespoon Shaoxing wine 1 teaspoon sugar
1⁄4 teaspoon salt
Pinch of white pepper

5 cups cooked rice at room temperature

1⁄2 cup frozen green peas
1⁄2 cup of grated carrots
5 large eggs

41⁄2 tablespoons peanut oil 1⁄2 teaspoon salt
Pinch of white pepper
2 teaspoon minced ginger
2 teaspoons minced garlic 1⁄2 cup 1⁄4-inch diced shallots

In a small bowl, mix together all the ingredients of the sauce and reserve.

Place the cooked rice in a bowl. Using your hands, break up and lumps and reserve. Allow the peas to thaw, then drain well and reserve. Grate the carrots and reserve.

In a bowl, beat the eggs with 1 tablespoons of the peanut oil, 1⁄4 teaspoon of the salt, and the white pepper.

Heat the wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and, using a spatula, coat the wok with the oil. When a sip of white smoke appears, add the beaten eggs and scramble with the spatula for about 11⁄2 minutes, or until medium-firm. Turn off the heat and transfer to a plate. Cut into small, coarse pieces, and reserve.

Wash and dry the wok and spatula. Heat the wok over high heat for 20 seconds. Add the remaining 11⁄2 tablespoons peanut oil and, using spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the shallots and the remaining 1⁄4 teaspoon salt, lower the heat to medium, and cook for 2 minutes, or until the shallots are translucent. Add the peas and carrots, raise the heat to high, and stir and cook for 2 minutes, or until very hot. Add the rice, stir to mix, then lower the heat to medium, and stir and mix for 3 minutes, or until the rice is very hot.

Raise the heat to high, stir the sauce, and drizzle it over the rice. Stir constantly for about 2 minutes, or until the rice is evenly coated with the sauce, about 2 minutes. Add the eggs and stir and mix for about 2 minutes, or until all the ingredients are blended.

Turn off the heat, transfer to a heated dish, and serve.

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