3cupscooked, long grain rice(See white rice, arroz blanco recipe)
1 small onion, diced
4scallions green and white parts, diced
2medium sized carrots, diced
½cupsweet peas
2large eggs, lightly beaten
1-2tbspsesame oil
3tbspsoy sauce, more or less to taste
2tbspcanola 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.
Notes
Using day old rice, will give you the best texture. If you do not have day old rice, make your rice, spread it out on a cookie sheet, allow it to cool and then refrigerate it for at least 30 minutes or until ready to use. If using my basic white rice recipe, please note that I use Canilla long grain rice. It always gives me great results. The rice comes out separated and fluffy.