Wednesday, September 17, 2014
Some key things to remember: you get a better result when you use day-old cooked rice (though you certainly don't HAVE to wait that long) and when you don't cook your rice too soft or sticky. A good rule of thumb is to use one cup of water for every cup of rice. So 2 cups of rice + 2 cups of water should yield the 4 cups of cooked rice needed for this recipe.
slightly adapted from Kittencal's Best Chinese Fried Rice With Egg
1 Tbsp. water
1 Tbsp. butter
2 Tbsp vegetable oil
1 small onion, chopped
1 cup frozen peas and carrots
2 garlic cloves, minced or pressed
4 cups cooked rice
1/4 cup soy sauce (I use low-sodium) + more, to taste
1 tsp. sesame oil
1/2 tsp. black pepper
2 green onions, chopped (optional)
In a small bowl, beat the eggs with water. Melt the butter in a large skillet or wok over medium heat. Pour in the eggs and leave flat for about 2 minutes or until cooked through; remove to a plate and chop.
Heat the vegetable oil in the same skillet and add onion and peas and carrots; saute until onion is softened and peas and carrots are cooked through - about 4-5 minutes. Add garlic and cook for 1 more minute. Add rice.
Drizzle soy sauce and sesame oil evenly over rice mixture and stir or toss over heat for about 5 minutes; add more soy sauce, if needed, to taste. Mix in pepper, chopped eggs, and green onions, if using. Serve hot.