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Fried Rice

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

4

This is a great side dish that can be served with any main course. Remember, the key to this recipe is using "old" rice (cooked the day before and kept cold). It helps the rice crisp up when frying it in a hot wok or skillet.

10 minutes

Ingredients

  • 1 C white rice, rinsed

  • 2 C chicken broth

  • ¾ C water

  • ¼ t black pepper

  • 1 t soy sauce

  • 3 T vegetable oil

  • 2 green onions, sliced (green parts only)

  • 1 t sesame oil

  • 3 garlic cloves, minced

  • 2 t fresh ginger, minced

  • ¼ onion, finely diced

  • 1 (15-oz) can peas and carrots, drained

  • 3 eggs, beaten


Preparation

  1. In a medium saucepan, bring broth, water, and chicken bouillon to a boil over medium heat and add rice.

  2. Immediately lower heat to low and simmer with a lid on for up to 20 minutes. Stir occasionally and cook until the rice has absorbed all the liquid. Store in the refrigerator for up to 1 day for use.

  3. Heat a large wok or skillet with the vegetable oil on high heat. Add garlic, ginger, and onions and cook for about 2 minutes - stirring constantly. If it begins to smoke, turn down the heat slightly.

  4. Add cold rice into the pan and let sit for at least 1 minute (to get some crispiness on the rice) and then flip over and begin to stir.

  5. Add soy sauce, salt, peas and carrots, and pepper and cook for about 30 seconds. Scoop out a hole in the middle and pour in the beaten eggs.

  6. Scramble the eggs in the middle until cooked and then spread evenly throughout the rice mixture. Cook for an additional 1 minute, then add the sesame oil and stir throughout.

  7. Turn off the heat, top with green onions and serve.

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