Fried Rice
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Yield: 8 servings
Fried Rice is one of my favorite side dishes. It goes with so many things, and it's a great way to use up leftover rice. White rice is fried up with some onion, eggs, and a bag of frozen mixed vegetables (carrots, peas, green beans, and corn.)
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Equipment
Ingredients
- 6 cups leftover cooked white jasmine rice, cold (2 cups uncooked)
- 3 tablespoon butter
- 1 tablespoon cooking oil
- 5 large eggs
- 1 white onion diced
- 12 oz. bag frozen mixed vegetables containing carrots, corn, peas, and green beans
- 5-6 tablespoon soy sauce or tamari If dining gluten-free, check your labels. I used the brand San-J.
- 1-2 teaspoon sesame oil
- 3 green onions for garnish sliced
Instructions
- Heat 1 ½ tablespoon of butter and 1 tablespoon oil in a large nonstick wok or frying pan over medium-high heat until melted.
- Add in onion. Cook until translucent and fragrant, about 3-4 minutes. Add in remaining butter. Add in cold rice, along with the sesame oil and soy sauce. Stir to combine.
- Press the rice flat to the bottom of the pan and allow it to cook several minutes. This will help it to get a nice golden "fried" crust. Flip the rice over, breaking it up, and cook another 3-4 minutes.
- Push rice off to one side of the pan, and add in the eggs. Cook the eggs all the way through, scrambling them as they cook. Then, stir them into the rice. Tip: Be sure rice doesn't burn on the bottom. It's okay if you mix the eggs in with the rice while they are still partially raw, as the steam will cook them the rest of the way.
- Add in bag of frozen vegetables. Stir to combine. Allow to cook an additional 5-6 minutes, stirring frequently, until vegetables have thawed and softened.
- Give a taste test, and add additional soy sauce or sesame oil as you see fit.
- Top with sliced green onions. Serve.
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