A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.
Ingredients
- baby carrots: 0.66667 cup (chopped)
- frozen green peas: 0.5 cup
- vegetable oil: 2 Tbsp
- clove garlic, minced: 1 piece (to taste, optional)
- eggs: 2 piece
- leftover cooked and chilled white rice: 3 cups
- soy sauce: 1 Tbsp (to taste)
- sesame oil: 2 tsp (to taste)
Metric Conversion
Stages of cooking
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Assemble ingredients. Dotdash Meredith Food Studios
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Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Dotdash Meredith Food Studios
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Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Dotdash Meredith Food Studios
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Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
