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Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need for a quick fried rice recipe like you get at your favourite Chinese restaurant.
Garnish with sliced green onions if desired.
Making fried rice is a breeze with the recipe you’ll find below.
The process is simple.
Ingredients:
White long grain rice- Day old and cold rice help to keep it from being mushy.
White onion
Vegetables- Peas and carrots. You can also add in other veggies such as bell pepper, broccoli, cauliflower, asparagus, snow peas and cabbage.
2 large eggs
2 tablespoons vegetable oil
1 tablespoon soy sauce or more to taste
I clove garlic, minced, to taste (optional)
2 teaspoons sesame oil, to taste
Green onions- Garnish with adding in sliced green onions right at the end.
Instructions:
Here are some tips that will make this fried rice simple and easy for you to make.
The great thing about this fried rice is that it is all made in one pan.
Less clean up for you and more time to sit and enjoy your fried rice as a family.
Cold rice or day old rice is best.
This helps to prevent and keep the rice from sticking together and getting mushy.
It does not have to be cold, but it is best to have day old rice instead of fresh rice.
Scramble the egg in the same pan.
To save on dishes you can just slide the veggies to one side and pour the egg in the other side.
Scramble the egg with a spatula and then combine with the vegetables.
Use Jasmine or long grain rice.
Using a long grain rice will produce the best results and is most commonly used.
Use sesame oil.
For the authentic flavour this is a must.
Sesame oil has a distinctive nutty aroma that brings the flavours together in this dish.
Soy sauce is your best friend.
Little to a lot is all up to you.
Don’t be afraid to go wild or stay true to the recipe.
You will enjoy the extra flavouring soy sauce has to offer mixed with veggies and rice.
Cook the veggies and egg in the same pan.
This is my favourite trick to making this recipe.
As soon as the veggies are tender, just slide them over to the side, pour the eggs onto the other side and scramble.
It is as easy as that!
Step 1
Assemble Ingredients.
Step 2
Place carrots in a small saucepan and cover with water.
Bring to a low boil and cook for three to five minutes.
Stir in peas, then immediately drain in a colander.
Step 3
Heat a wok over high heat.
Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds.
Add eggs, stir quickly to scramble eggs with vegetables.
Step 4
Stir in cooked rice.
Add soy sauce and toss rice to coat.
Drizzle with oil and toss again.
Step 5
Serve hot and enjoy!
Cook’s notes:
If you don’t have any left-over cooked rice, here’s how to make it: Combine four cups water and two cups white rice in a saucepan; bring to a boil.
Reduce heat, cover, and simmer until rice is tender and water has been absorbed.
Remove from the heat and allow to cool to room temperature.
For the best fried rice results, cover and refrigerate the rice eight hours to overnight, before using in this recipe.
Online Reporter