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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A good way to use up leftover plain rice and extra veggies that doesn't take too long. This is my favorite fried rice recipe. Ingredients:
1 -2 tablespoon sesame oil |
4 garlic cloves, minced |
1/2 inch gingerroot, minced |
1/2 medium onion, diced |
2 green onions, diced |
1 carrot, diced |
1/2 cup peas |
1/2 cup corn |
2 eggs, scrambled |
4 cups cooked rice |
1/3 cup soy sauce |
1/4 cup rice vinegar |
1 -1 1/2 tablespoon honey |
Directions:
1. Scramble the eggs seperately and place aside for later.
2. Mix the soy sauce, rice vinegar and honey in a bowl and set aside.
3. Heat oil in the pan over medium heat, add garlic, ginger and onions
4. When the onion browns, add the carrot, peas and corn.
5. After the veggies get tender, add the scrambled eggs and toss around to coat in the oil.
6. Add the rice, stir to break up any clumps and mix well with the veggies.
7. After everything is nicely mixed, add the soy mixture and stir in well. Turn the heat up a little higher and cook for a few minutes for most of the vinegar to cook off.
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