Easy Fried Rice
This Asian-flavored fried rice recipe using leftover rice, peas, and carrots is perfect to serve alongside any entrée.
Marthinus StrydomThe Story
A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.
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Ingredients
Method
- Add the rice to a pot and rinse 3 times with clean water.
- Let the rice soak in a pot of water for 30 minutes.
- Drain the rice and add back to the pot.
- Fill the pot with water, about 3/4 full.
- Add a pinch of salt to the rice.
- Bring to the boil on the stove.
- When it starts boiling, set the timer for 10 minutes.
- Taste the rice. If it's too hard, cook for another minute of two.
- The rice must be cooked but not too soft. There must be firmness in the rice.
- Spread the rice on a plate and let it cool in the fridge.
- Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
- 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.
- Stir in cooled cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
