Friday, April 6, 2012
Adapted: Life as a Lofthouse
I love fried rice. Sometimes the combo fried rice is the only thing I will get when we head to our local Chinese restaurant. I have made fried rice numerous times at home, but never quite had the same love as I get from a restaurant version. This recipe brought that love a bit closer. Next time, I will tweak it to my liking a bit more.
So, here we go!:
3 cups cooked white rice
3 tbs sesame or canola oil
1 cup frozen peas and carrots (thawed)
1/2 small onion, chopped
2 tsp jarred garlic
2 eggs, slightly beaten
1/3 cup soy sauce
1) Liberally spray a frying pan/wok with cooking spray and add oil. Allow to heat up over medium high heat until oil is shimmery.
2) Add the peas/carrots mix, onion and garlic. Stir fry until tender.
3) Lower the heat to medium low and push the veggie mixture off to one side. Pour your eggs on the other side of skillet and stir fry until scrambled.
4) Add the rice and soy sauce. Blend all together and stir fry until thoroughly heated!