Sunday, March 4, 2012
This is a favorite on our menu rotation, because it's so easy and tasty! It's kind of evolved over time, too. Originally I would just heat up some rice in a pan with oil, and add an egg and soy sauce. With each addition it gets closer to what I'd order from a Chinese restaurant. Also, you may notice there are no peas in my recipe. I hate peas. That's another story for another day, though. You can totally add them in, I just prefer not to!
Chinese Fried Rice
1 cup uncooked white rice
1 large carrot, peeled and diced
a few scallion stems, sliced
1/2 small onion, diced
1-2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon canola oil
soy sauce, to taste (I don't measure this bit, just taste as you go)
Cook rice according to directions, drain thoroughly. While the rice is cooking, prepare your veggies and get the carrots into a pan (big enough to fit the rice, too) with the canola oil. Saute the carrots for about 5 minutes, then add onions and garlic to the pan and cook for another 5-7 minutes, until everything is soft. Add scallions in at the very end. Add rice to the pan, and drizzle sesame oil on top. A little goes a long way, so don't overdo it! Add soy sauce, mix everything together, then crack the eggs on top and stir them in. The eggs will cook in the heat of the rice in a couple minutes, just make sure to stir the rice so the egg is distributed. Let everything cook together for a couple minutes and then serve hot.
Check out the other fabulous bloggers participating in recipe madness!
The Cheesefries Stand Alone
Food Feminism Life
Kelly's Stellar Kitchen
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