Another Notch Fried Rice

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is another recipe from my children's cookbook, "Emeril's There's A Chef In My Soup!" Prep time does not reflect time to cool rice. Serves 8 to 12

Ingredients Nutrition

Directions

  1. Cover a baking sheet with aluminum foil.
  2. Spread the cooked rice out onto the prepared baking sheet and cool at room temperature for one hour.
  3. In a small mixing bowl, whisk together the eggs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
  4. Heat 2 teaspoons of vegetable oil in a large heavy skillet over medium heat for 2 minutes.
  5. Add the eggs and scramble, stirring constantly.
  6. Break up the eggs into little pieces with the back of a spoon.
  7. Transfer the eggs to a bowl and set aside.
  8. Increase the heat to medium-high and add the remaining 2 teaspoons of vegetable oil to the skillet.
  9. Add the yellow onion, bean sprouts, 1 teaspoon salt, and 1/4 teaspoon of pepper.
  10. Cook, stirring constantly, for 2 minutes.
  11. Add the carrots, green onion, peas, celery and garlic.
  12. Cook, stirring constantly, for 1 minute.
  13. Add the cooled rice and cook, stirring constantly, for 4 minutes.
  14. Return the scrambled eggs to the skillet.
  15. Add the soy sauce and sesame oil.
  16. Cook for 2 minutes, stirring constantly.
  17. Remove from heat and serve immediately.

Reviews

(1)
Most Helpful

Very good! I scaled this down to 2 servings and enjoyed every last bite. I didn't use the bean sprouts because I didn't have any. I also just cut the carrot in small chunks. Thanks!

Sharon123 December 30, 2004

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