Fried Rice
Fried rice is one of those dishes that is not only delicious, it also makes great use of leftovers. It’s quick to throw together, uses one pan and it’s budget friendly. You can make it vegetarian or add chicken, pork, shrimp, steak and even bacon, they all work. Some people even add ketchup to their fried rice (I prefer no ketchup). And even if you’re not using leftovers, your ingredients can all be chopped and prepped the day before. But ultimately the most important ingredient in fried rice, is the rice. And the secret to a great fried rice is day old rice. If your rice is warm and sticky, your fried rice will come out mushy. But if you don’t have day old rice, don’t fret, make your rice (I suggest using my basic white rice recipe) then spread it out on a cookie sheet to cool and then refrigerate for at least 30 minutes or until ready to use. This will dry out the rice and give a nice texture to your finished dish. Another plus, is that this dish can feed a crowd, which makes it a great party dish. So have some friends over, set up your cooking station and then amaze and entertain them with your mad cooking skills.
Easy Fried Rice
Equipment
- Wok or skillet
Ingredients
- 3 cups cooked, long grain rice (See white rice, arroz blanco recipe)
- 1 small onion, diced
- 4 scallions green and white parts, diced
- 2 medium sized carrots, diced
- ½ cup sweet peas
- 2 large eggs, lightly beaten
- 1-2 tbsp sesame oil
- 3 tbsp soy sauce, more or less to taste
- 2 tbsp canola oil
Instructions
- Dice the carrots, onions and scallions. Set aside.
- Place the carrots in a small pot, cover with water and boil for approximately 5 minutes or until tender. Drain and set aside
- Add half of a tablespoon canola oil to the wok or skillet over medium high heat. Add the egg and scramble. Set aside with other prepped ingredients.
- Add the rest of the canola oil to the wok or skillet over medium high heat. Add the onions, carrots and half of the scallions, cook until the onions are tender. Approximately 3-5 minutes.
- Add the rice, soy sauce and sesame oil. Stir to combine. Add in the egg and peas and cook until heated through.
- Top with the remainder of the scallions and serve immediately.