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Fried Rice with Peas and Carrots Recipe

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This recipe for Fried Rice with Peas and Carrots, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
Rice:
2 cups long-grain white rice, rinsed
4 cups cold water
1-inch piece of ginger, peeled and sliced in half
1 Tbsp. kosher salt

Stir Fry:
3 Tbsp. sesame oil
4 scallions, sliced thin
1-inch piece ginger, peeled and finely chopped
2 cloves garlic, chopped
cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 Tbsp. soy sauce
1 Tbsp. hoisin sauce
Kosher salt
Cilantro leaves, for garnish (optional)

Directions:
Directions:
Rice: [Tip: The rice can instead be made in a rice cooker following its directions for 2 cups of rice.]
In a pot with a tight-fitting lid, add the rice and cold water.
Add the piece of fresh ginger and the salt.
Bring to a boil, reduce to simmer, cover, and cook for 15 - 20 minutes.
Remove from heat and set aside for about 10 minutes.

Stir Fry:
Heat a wok or large non-stick skillet over medium-high heat.
When the pan is hot, pour in the sesame oil.
Add scallions, ginger, and garlic; stir fry for 1 minute until fragrant.
Stir in peas and carrots and cook for about 2 minutes.
Pour in the eggs and stir fry until they are cooked, about 2 - 3 minutes.
Remove ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice.
Add soy sauce and hoisin sauce and stir some more.
Taste for seasoning and add some salt, if needed.
[Optional] Stir in cilantro leaves and serve.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
40 minutes including prep and cooking
Personal Notes:
Personal Notes:
Variation: Add leftover pork (cut pork into bite-sized pieces); or chicken.

 

 

 

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