Prep 15 mins
Cook 15 mins
Sesame oil gives this dish a nutty flavor, but if you don't have it, you can use canola oil instead. For the fluffiest fried rice, start with cold rice - it won't clump like warm rice can. Recipe is from Woman's World.
- Mix soy sauce and lime juice; set aside.
- In skillet, heat oil over medium heat.
- Add onion and garlic; cook, stirring, 1 minute.
- Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
- Add rice; cook, stirring, 2 minutes.
- Add soy sauce mixture; cook stirring, 2 minutes.
- Add peas; cook 2 minutes.
- Sprinkle with cilantro and, if desired, garnish with scallion.
I really enjoyed the flavour imparted by the sesame oil. This versatile recipe would be good with the addition of tofu or chicken. It was also very quick to prepare and cook - very much appreciated when time is short. Made for ZAAR STARS TAG GAME.
I must say that I like this better than the Chinese Restaurant stuff. This have a "cleaner" flavor and isn't cluttered with unneeded fat and salt. I don't keep soy sauce because of the heavy salt factor but the lime juice and walnut oil that I used produced a great flavor. It was faster for me to just mince the carrot than dig out the food processor and then wash it all for the small amount of carrot needed for 2 servings. This would make be a full meal deal with shrimp added :D. Made for Zaar Stars.
I really loved the color of this fried rice. I shredded 1 1/4 cup of carrots so I used them all. This was good. But I think another time I'll try 1 tbs of olive oil and 1 tbs of sesame oil. It would be a nice balance. Cause I feel that it tasted too much sesame oil even though I like this taste. Thanks Lainey. Made for Holiday tag.