Easy Fried Rice with Egg
4
A quick stir-fried rice with eggs, vegetables, and aromatics, crisped in a hot wok or skillet.
| prepCook rice in rice maker with water, salt & butter, then spread on baking sheet and chill until cold (or use day-old rice) | ||||||
| 720 ml cold cooked long-grain white rice | Add oils & rice, fry until crisp 3–4 min | Add soy sauce, garlic powder & peas, toss | Scramble eggs in well, toss with rice | Fold in scallion greens & butter, season | ||
| 2 tsp canola oil | Sauté onion & scallion whites in oil 1–2 min | Add garlic, sauté 30 sec | ||||
| 1 small onion, diced | ||||||
| white parts of 3 large scallions, sliced | ||||||
| 3 large garlic cloves, minced | ||||||
| 1 tsp canola oil | ||||||
| 3 tsp sesame oil | ||||||
| 2 1/2 tbsp soy sauce | ||||||
| 1/2 tsp garlic powder | ||||||
| 240 ml frozen peas and carrots | ||||||
| 2 large eggs | ||||||
| green tops of 3 large scallions, sliced; 1 tbsp unsalted butter | ||||||
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