Wednesday, August 8, 2012

Make Ahead Sunday: Fried Rice

  • 2 Tbsp vegetable oil
  • 1 large egg, beaten
  • 1 cup frozen peas, thawed
  • 3/4 cup baby carrots, finey chopped
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups cooked white rice, chilled (*make sure it is completely cooled*)
  • 3 Tbsp soy sauce
  • 3 Tbsp oyster sauce
  • 1/2 cup bean sprouts
  • 3 scallions, thinly sliced 
  1. Heat 1 tsp oil in nonstick skillet over medium heat until hot.  Add eggs and cooks until set then stirring frequently.  Set aside.
  2. Add remaining oil and turn to high heat.  When smoking add garlic, peas, onions and carrots.  Stir fry until veggies begin to soften ~3 minutes. I also added a little chopped kale from the garden for some hidden nutrition.
  3. Add rice, soy and oyster sauces and stir until mixture is heated through - about 3 minutes.
  4. Add eggs, scallions and sprouts.  Stir, remove from heat and serve.

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