Fried Rice

This is a Chinese-inspired recipe.
Day-old cooked rice works best. However, you can also use freshly cooked rice – just spread the rice on a baking sheet and refrigerate for 1 hour before making this recipe.

Ingredients:

2 tablespoons + 1/2 teaspoon neutral oil
2 eggs, beaten
1/2 medium onion, chopped
2 medium carrots, peeled and diced
1 cup frozen peas
3 cloves garlic, chopped
1 tablespoon minced fresh ginger
Scallions, chopped
4 cups cooked white rice (cooled)
3 tablespoons soy sauce or TAMARI sauce
1½ tablespoons toasted sesame oil
2 tablespoons rice vinegar

Directions:

1. Heat 1/2 teaspoon oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, for about 1 minute. Remove from the pan and set aside.
2. Wipe out the pan and return to medium heat. Heat another 1 tablespoon of the oil, then add the onion, carrots, and peas. Cook, stirring frequently, for 3 to 5 minutes (until softened).
3. Add the remaining 1 tablespoon of the oil to the pan along with the garlic, ginger, and scallions. Stir, then add the rice, soy sauce, and 1 tablespoon of the sesame oil. Stir to coat the rice, then press it evenly into the bottom of the pan. Cook, stirring occasionally, for 3 to 5 minutes. The rice should be lightly browned.
4. Stir in the remaining 1/2 tablespoon of the sesame oil, the rice vinegar, and the beaten eggs. Garnish with the scallions.

Yield: 4 servings
Recipe: loveandlemons.com