“A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.” Fried Rice Restaurant Style – You must try this recipe.
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- 2 cups enriched white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
- In a saucepan, combine rice and water.
- Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes.
- Drop peas into boiling water, and drain.
- Heat wok over high heat.
- Pour in oil, then stir in carrots and peas; cook about 30 seconds.
- Crack in eggs, stirring quickly to scramble eggs with vegetables.
- Stir in cooked rice. Shake in soy sauce, and toss rice to coat.
- Drizzle with sesame oil, and toss again.
- Enjoy! 🙂
(Easy Cleanup) Try using a liner in your slow cooker for easier cleanup.
Per Serving: 261 calories; 8.4 g fat; 39.7 g carbohydrates; 5.8 g protein; 46 mg cholesterol; 381 mg sodium.
Recipe by: Jo Strander, Photo Credit: sunwhan (pixabay)
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