Recipe
Classic Fried Rice
This classic fried rice turns cold cooked rice, egg, vegetables, soy sauce, and sesame oil into a quick skillet meal. Keeping the rice chilled and adding the sauce near the end helps the grains stay separate and lightly savory.
Ingredients
2 | cups cooked rice, cold, preferably day-old |
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1 | tablespoon vegetable oil |
1⁄4 | cup onion, finely chopped |
1 | egg, beaten |
1⁄3 | cup pea, thawed if frozen |
1⁄3 | cup carrot, finely diced |
1 -1 1⁄2 | tablespoons soy sauce, plus more to taste |
1 | teaspoon sesame oil |
1 | green onion, thinly sliced |
Instructions
| 1. | Break up any clumps in the cold rice with your fingers or a fork before cooking. |
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| 2. | Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. |
| 3. | Add the onion and carrot and stir-fry for 2 to 3 minutes, until the onion softens and the carrot is just tender. |
| 4. | Push the vegetables to one side, pour the beaten egg into the empty side, and scramble until softly set. |
| 5. | Add the rice and peas, then stir-fry for 2 to 3 minutes, tossing often, until the rice is hot and separated. |
| 6. | Drizzle in the soy sauce and sesame oil, toss until evenly coated, and cook for about 1 minute more. |
| 7. | Fold in the green onion, taste for soy sauce, and serve hot. |
Published on Aug 12, 2024 by Luminița