Our Chinese take-out at home wouldn’t be complete without a fried rice. My husband & I love the fried rice, but both kids would rather have a noodle dish. But, we really enjoyed this one. Next time, I think I will do less soy sauce though, it got a little bit stronger than we like it.
Ingredients:
- 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
- Gluten-free soy sauce to taste
- sesame oil, to taste (optional)
Directions:
- 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.
Jeanine..another dish that I love but don’t make often enough.
Add some egg foo yong and we’ll have a party!! Margaret
Nice looking fried rice!
Trying this 2nite!!! SO excited!!!!!!
ok tried it and LOVED it!!! great recipe!!!
Try it with fish sauce (it is gluten free and cheaper than GF soy sauce; you can find it in asian stores). It has a different kick. Also add shrimp or chicken in it.
Great suggestion, Vivi, I’ll keep that in mind!