I have been working hard with this recipe and I am happy to dedicate this to my sister, Ashlie. I know that she loves Chinese and now she can make this for her family!
1 1/2 Cups Water
1 Cup Rice
1/2 Onion
1/2 Cup Peas
1/2 Cup Carrots
3 Eggs (scrambled)
2 tsp. Olive Oil
3-4 TBSP Soy Sauce
1 1/2 tsp. Toasted Sesame Oil
1/4 tsp. Red Pepper Flakes
2 TSBP Garlic Butter
In a medium pot boil 1 1/2 cups of water. Once it comes to a boil add rice, stir and place a lid on the pot. Lower heat to medium low for 15 min.
After 15 min take the pot off the heat and let sit for an additional 5 min.
Place a large skillet over medium high heat and add olive oil.
When the oil starts to ripple and the pan is hot add onion and cook for 3 min.
Push the onion to the outside of the pan and add eggs. While cooking eggs keep stirring them around until they are cooked.
Now add rice, peas, and carrots. Mix all together and cook for 2 min.
Add soy sauce, toasted sesame oil, red pepper flakes. Stir everything together and spread out evenly and let cook for 3 min. Now add garlic butter. Stir everything together, again and repeat spreading the mixture out in the pan and cook for an additional 3 min.
It is now ready to eat!
TIPS:
You can make this ahead of time by putting the rice in the fridge overnight and it will be even better. But I have done this several times without using leftover rice and it turns out just fine.
DO NOT TAKE LID OFF RICE! Wait until the entire 20 minutes have expired, then take the lid off. That is the #1 mistake when making rice. No worries, it will cook.
“Scrambled” eggs is just put the eggs in a separate container and whip together before adding to the skillet.
If you have the frozen mixed peas and carrots just use 1 cup. I like to use the frozen veggies because it is easy, no chopping!
I make my own garlic butter. I use 2 TBSP of butter and 1 TBSP garlic salt. Mix together and it is ready.
Toasted Sesame Oil can be found in the Asian section of the store near the soy sauce. This is the one flavoring that makes your fried rice taste like the fried rice you have at a restaurant.
Keeping your skillet HOT is the key to fried rice. Once you start getting the brown toasted rice throughout the mixture you know that it is done.If you don’t get the brown toasted rice, keep cooking for 3 min intervals after mixing and spreading it out in the skillet.
Make this your own! Add chicken, broccoli, snow peas, etc. I have been wanting to add pineapple.. yum!
Out of The Box Cooking 