Fried Rice with Peas and Carrots Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Rice:
2 cups long-grain white rice, rinsed
4 cups cold water
1-inch piece of ginger, peeled and sliced in half
1 Tbsp. kosher salt
Stir Fry:
3 Tbsp. sesame oil
4 scallions, sliced thin
1-inch piece ginger, peeled and finely chopped
2 cloves garlic, chopped
½ cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 Tbsp. soy sauce
1 Tbsp. hoisin sauce
Kosher salt
Cilantro leaves, for garnish (optional)
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Directions: |
Directions:Rice: [Tip: The rice can instead be made in a rice cooker following its directions for 2 cups of rice.]
In a pot with a tight-fitting lid, add the rice and cold water.
Add the piece of fresh ginger and the salt.
Bring to a boil, reduce to simmer, cover, and cook for 15 - 20 minutes.
Remove from heat and set aside for about 10 minutes.
Stir Fry:
Heat a wok or large non-stick skillet over medium-high heat.
When the pan is hot, pour in the sesame oil.
Add scallions, ginger, and garlic; stir fry for 1 minute until fragrant.
Stir in peas and carrots and cook for about 2 minutes.
Pour in the eggs and stir fry until they are cooked, about 2 - 3 minutes.
Remove ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice.
Add soy sauce and hoisin sauce and stir some more.
Taste for seasoning and add some salt, if needed.
[Optional] Stir in cilantro leaves and serve. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 servings |
Preparation
Time: |
Preparation
Time:40 minutes including prep and cooking |
Personal
Notes: |
Personal
Notes: Variation: Add leftover pork (cut pork into bite-sized pieces); or chicken.
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