Chinese Spicy Fried Rice Recipe
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Category: |
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Ingredients: |
Ingredients: 1 tablespoon canola, vegetable, or peanut oil
3/4 cup diced onion
1/2 cup diced carrot
1 tablespoon Sichuan chili bean paste
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup fresh or frozen peas
2 scallions, thinly sliced
4 cups plain cooked rice (at least 1 day old, cold)
2 tablespoons regular soy sauce (preferably low-sodium)
1 teaspoon dark soy sauce
2 eggs, beaten
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Directions: |
Directions:Heat oil over high heat in a large non-stick or well-seasoned wok. Add the onion and carrot and stir-fry for about 4 to 5 minutes until the vegetables are tender.
Add the chili bean paste, garlic, and ginger and continue to cook for another 1 to 2 minutes until fragrant and golden. Mix in the peas and scallions and cook for another 1 to 2 minutes.
Add the rice and mix to combine, allowing the rice to dry out in the wok a bit as you continue to stir, about 1 to 2 minutes. Add the soy sauces and stir-fry for another 1 to 2 minutes to combine.
Push the rice to one side of the wok and add the beaten egg to the vacant side. Allow the egg to cook, occasionally stirring the egg to gently cook until it’s no longer runny. Then mix the cooked scrambled eggs into the rice to finish it off and serve immediately
Veggie suggestions:Sliced mushrooms
Shredded cabbage
Bean sprouts
Chopped peppers
Small blanched broccoli florets
Snow peas |
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