Fried Rice Restaurant Style

SUBMITTED BY: jostrander PHOTO BY: Ashlee

"A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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
soy sauce to taste
sesame oil, to taste (optional)

READ REVIEWS (139)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 18, 2006 by Nicolette

This is my default fried rice recipe as I like the carrot/pea combo, but any meat/veggie can be added to make it a meal in itself. Usually I use leftover rice, shred the carrots and leave the peas frozen as they thaw rather quickly. For the eggs, I don't scramble them; instead I mix the eggs with a bit of water/pepper/soy then leave them to cook flat in the pan. When cooked through, I roll the circle o' egg up and cut chiffonade-style, adding the shreds to the pan after seasoning the rice and veggies with soy sauce. Any way it's made, it's all good... thanks!

7 users found this review helpful

Reviewed on May 8, 2006 by DEBBIE199US

I read other reviews & was hesitant to make this. I did make some modifications. I cooked some fresh chopped shrimp & garlic in the oil before adding the peas & carrots. I also cooked my rice (brown rice) with some beef boullion as someone else had suggested. This was great! I will make this often.

6 users found this review helpful

Reviewed on Feb. 18, 2006 by LESLIE ELLEN

I have learned that I must double or even triple this recipe because everyone who tries it...can't get enough of it! It is better than any restaurant I've ever been to! The only change I have made is to boil the rice in Chicken or Beef broth, it really brings out the flavor! I only use frozen mixed veggies too. Last night I even added a can of Tiny Shrimp. Absolutely Delicious! This is an amazing recipes! Thanx Jostrander!

6 users found this review helpful

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