Chinese Fried Rice
- Ready In:
30 min.
- Tools:
Knife, Wok, Stove, Rice Cooker (optional)
- Diet:
Vegetarian
- 4 cups
cold cooked rice
- 3/4 cup
cup finely chopped onion
- 1
egg, lightly beaten (or more eggs if you like)
- 1/2 cup
finely chopped carrot
- 1/2 cup
frozen peas, thawed
- 4
green onions, chopped
- 2 cups
bean sprouts
- 1 teaspoon
soy sauce
- 3 drops
sesame oil
- 2 1/2 tablespoons
oil
- 2 tablespoons
light soy sauce (use regular and add more if you like!)
- Step 1:
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Step 2:
Allow wok to cool slightly.
- Step 3:
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Step 4:
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Step 5:
Heat 1 tbsp oil in wok; Add carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Step 6:
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Step 7:
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Step 8:
Set out additional soy sauce on the table, if desired.