Fried Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ⅔ cup Long Grain, rice-uncooked (or 2 cups leftover cooked rice)
1⅓ cup Water
1⅓ Eggs, beaten
2 tbsp Butter, divided use
⅔ cup Frozen Peas and Carrots, thawed
¼ tsp Sesame Oil (or more to taste)
¼ cup White Onion, diced
1⅓ tbsp Soy Sauce
⅛ tsp White pepper, ground
⅛ tsp Table Salt (or to taste)
⅔ Green onion, diced (including green tops)
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Directions: |
Directions:If you use leftover, cooked white rice, skip to this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to boil. When water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to very low simmer, place lid on pan and simmer for 20 min. Place cooked rice a in large bowl. Set aside until needed.
Scramble eggs in skillet on stove top with 1 tbsp of butter. After eggs are cooked, chop the scrambled into pea size bits with spatula. Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mix uniformly.
Melt 2 tbsp of butter over medium heat in a large skillet on the stove top. When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and sauté the rice mixture for a minute or two.
Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks. Sauté rice mixture for 6-8 min., stirring and turn frequently with a spatula until mixture is lightly browned. When done, season with ground white pepper and table salt to taste. Remove from heat. Place in large serving bowl and garnish top with diced green onions. |
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Number Of
Servings: |
Number Of
Servings:6 Cups |
Preparation
Time: |
Preparation
Time:45 minutes |
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