Vegetable Fried Rice must be one of my unsurpassed most loved dishes. I adore making Chinese nourishment at home and broiled rice is consistently the ideal backup to my take out style dishes.
Everything begins off with cold day old rice. On the off chance that you resemble me and don't generally prepare make a point to cook your rice first and permit it an opportunity to totally cool in the ice chest. Broiled rice is best when it is made with virus rice. You can even cook the rice the prior night. The more drawn out the rice sits the better it tastes!
The BEST Fried Rice. This broiled rice is stacked with veggies and just takes 20 minutes to make!
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INGREDIENTS
- 2 tablespoons butter divided
- 3 eggs whisked
- 2 medium carrots small dice
- 1 small onion small dice
- 3 cloves garlic minced
- 1 cup frozen peas thawed
- 4 cups cooked and chilled rice (I either use white or brown rice)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- sliced green onions for garnish if desired
INSTRUCTIONS
- Heat 1 tablespoon of butter into a large skillet.
- Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan.
- Add carrots and onion to the pan and cook until tender, 3-4 minutes.
- Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
- Serve immediately with green onions for garnish, if desired.
For more detail : bit.ly/2IEpOwP
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