FRIED RICE
4 servings
This is a delicious way to use leftover rice. In fact, leftover rice works best since its excess moisture has evaporated, making it easier to fry and brown. To improve results with freshly cooked rice, spread the grains out on a baking sheet and let stand for 10 minutes, or until the rice stops steaming. See the additions below for ideas.
Whisk together:
- 4 eggs
- ½ teaspoon salt
Heat a large nonstick skillet or wok over medium heat until hot. Pour in, tilting the skillet to coat:
- 1 tablespoon vegetable oil
Add the eggs all at once. As the eggs set, push the edges toward the center and tilt the skillet to redistribute uncooked egg. When completely set, break the egg into clumps and transfer to a bowl. Pour into the skillet and heat over medium-high heat:
- 2 tablespoons vegetable oil
Add and cook until fragrant, about 1 minute:
- 1-inch piece ginger, peeled and minced
- 2 garlic cloves, minced
Add and cook, stirring frequently, until the peas are thawed and carrots are just tender, about 3 minutes:
- 1 carrot, finely diced
- ½ cup frozen green peas
Add and cook, stirring frequently, until the rice is warmed through, about 3 minutes:
- 3 to 4 cups cold cooked rice
Stir in the cooked eggs, along with:
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce, or to taste
- 1 teaspoon toasted sesame oil, or to taste