Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 8 | Yield: 8 servings
What a complete meal! I love this recipe of fried rice so much. This is my take on the same recipe that I ate last week in a restaurant. I loved it so much that I tried to cook it at home. To my surprise, I nailed it! It tastes the same as the one I ate in the restaurant. If you want to add meat, feel free to do so. I don’t need meat though to make this recipe perfect. I usually eat it with fried chicken or dumplings. Make a dipping sauce by mixing fried garlic, soy sauce, lemon, and chili oil. Try it and thank me later!
2 cups enriched white rice
4 cups of water
⅔ cup chopped baby carrots
½ cup of frozen green peas
2 tablespoons vegetable oil
2 large eggs eggs
3 tablespoons soy sauce to taste
2 tablespoons sesame oil, to taste
Step 1: Wash and rinse the rice 3 times.
Step 2: Place the saucepan on the stove and add in the washed rice.
Step 3: Pour in enough water to submerge the rice and cover.
Step 4: Bring to a boil and simmer for 20 minutes on low heat.
Step 5: Place another saucepan on the stove and pour in water.
Step 6: Bring to a boil and add in the carrots. Cook for 3 to 5 minutes. Add in the peas and remove from the heat. Drain and set aside.
Step 7: Place a wok on the stove and turn the heat to high.
Step 8: Pour in enough oil then add in the carrots and peas. Stir and cook for 30 seconds.
Step 9: Beat in eggs and stir fast to scramble.
Step 10: Add in the cooked rice and toss to coat it with the rest of the ingredients.
Step 11: Drizzle with sesame oil. Serve and enjoy!
Per Serving: 261.2 calories; protein 5.8g 12% DV; carbohydrates 39.7g 13% DV; fat 8.4g 13% DV; cholesterol 46.5mg 16% DV; sodium 380.9mg 15% DV.
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