Fried Rice
Chef Owen May and Dr. Michelle May
Chef Notes
Fried Rice is a simple dish and a great way to use leftover rice. Once you start cooking, it moves pretty fast so prep all of your ingredients first! Cooking the eggs separately first and adding them last will give you a more attractive finished dish than scrambling eggs with the vegetables and discoloring them with the soy sauce.
Health Notes
This fried rice is a perfect family meal! Kids love it, even with all these vegetables. Just use whatever vegetables you have on hand. This is a great time to try brown rice too because once the soy sauce is added, it looks the same! (Our family likes the texture better too.)
Ingredients
2 eggs
2 tablespoons plus 1 teaspoon sesame oil, divided
2 cups broccoli flowerets
1 red pepper, diced
3 green onions, green and white parts thinly sliced on the diagonal
2 stalks of celery, thinly sliced
8 ounces of mushrooms, sliced
½ cup diced carrots (fresh or frozen, thawed)
½ cup frozen peas, thawed
1 tablespoon of chili paste, like Sambal Oelek (optional)
2 cups cooked cold brown or white rice
½ cup low sodium soy sauce
Optional: Leftover cooked chicken, beef, or pork thinly sliced.
Directions
- Heat wok or large sauté pan over medium high heat.
- Add 1 teaspoon of oil to the pan.
- Scramble the egg. Pour it into the pan and spread it out to form a thin layer. Do not stir. When it begins to bubble, divide it in half to make it easier to flip. Flip and cook other side for 15 to 30 seconds. When egg is cooked, move it to a cutting board and slice into thin strips.
- Add the remaining oil and allow it to heat briefly.
- Add the red pepper, broccoli, green onions, celery, mushrooms, and carrots (if using fresh). Stir fry vegetables until tender crisp.
- Add the peas (and carrots if using frozen).
- Add chili paste if using.
- If using meat, add it now and heat through.
- Cook until heated through.
- Add the cold rice, stirring quickly so it does not stick to the pan. Cook until hot.
- Stir in soy sauce.
- Add the egg and lightly combine.
- Serve!
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