BETTER than take-out!!! Flavors blend well and are delicious! The keys to success for this recipe is using COLD rice, otherwise it will be sticky. Also, for good flavor, sesame oil must be used. I have on occasion used either pork or chicken in this recipe which has been finely chopped. We could eat this dish every day!!!
- 2 eggs, beaten
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 4 green onions, finely chopped
- 1 carrot, finely chopped
- 1⁄2 cup frozen peas
- 2 tablespoons olive oil
- 4 cups cold cooked rice
- 1 chicken bouillon cube
- 2 tablespoons water
- 1⁄4 teaspoon garlic powder
- 3 tablespoons light soy sauce
- 2 teaspoons sesame oil
- On low heat place 1 tablespoon of olive oil in large saucepan or wok. Cook beaten egg briefly, breaking into pieces. Remove and set aside.
- Add 2 tablespoons olive to saucepan or wok. Add onions, carrot and peas. Stir-fry for 2 minutes.
- Dissolve chicken bouillon cube in the 2 tablespoons water. Place in pan and add cold rice, garlic powder, soy sauce and sesame oil. Toss lightly to mix well and heat for 3 minutes. Add in egg pieces and mix.
- Additional soy sauce may be added to taste. (One cup of finely chopped pork or chicken pieces may be added.)
- Serve and enjoy!
This was very good. The recipe calls for salt but it doesn't say where to use it so I didn't add it. I didn't have rice cooked so cooked rice in the microwave and let it cool. I didn't have bouillon so I used chicken broth and used 1/4 cup of onion as I didn't have green onions. I also had shredded carrots so used about a cup of those. Liked this for dinner and cold.
Very nice. We had this for dinner tonight. I did make a couple of modifications. I added 2 teaspoons of garlic while cooking the veggies and did not add the garlic powder. I also added in cabbage in place of the peas as DH does not like peas. Thanks for another great recipe Emily.
Jackpot! This recipe is exactly what I was seeking. I've always wanted to make my own Fried Rice but have been too intimidated to try. My DH had attempted to as well, but it did not turn out as he wanted. This recipe is so easy and it tastes better than take-out. I prepared it as written with a couple of exceptions. I had to ultra finely chop the carrots and use a sweet onion rather than green due to my family's tastes. Because my DH doesn't like veggies that crunch, I sauteed and sweated the carrots and onion together until soft but not brown. Because the carrots and onion were already cooked, I just added everything together in the order stated, combined it well, which heated the rice, and it was perfect. Instead of a wok I used a large "everyday" pan, and my rice was prepared in a rice cooker, which keeps the rice grains separated. It's delicious and was a huge hit.