Fried rice is one of the world’s most popular rice dishes and a superb way to use up leftovers. We stick to the classic Chinese-American recipe of crispy rice mixed with chopped vegetables, scrambled eggs, and a variety of seasonings.
STEP ONE – Preparations
- Get out a medium pot with a tight-fitting lid, a fine mesh strainer, and a bowl.
- Get out a large frying pan and a large serving dish.
STEP TWO – Make the Rice
1 ½ cups rice (medium grain, jasmine, or sushi)
- Fill the medium pot with 3 cups of lightly salted water and bring to a boil.
- Place the rice in a fine mesh strainer and run under cold water for 1 minute.
- Add to the pot and stir once.
- Reduce the heat to a simmer and cook covered for 20 minutes.
- Remove the pot from the heat and let steam for 5-10 minutes.
- Transfer the rice to the bowl, fluff with a fork, and chill in the refrigerator.
STEP THREE – Pan-Fry and Assemble
2 tablespoons canola oil
1 large peeled and chopped carrot
½ large peeled and minced onion
2 thinly sliced green onions
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
½ teaspoon fine sea salt
½ teaspoon ground pepper
1 large egg plus 1 egg white
1 cup green peas (fresh or frozen)
- In the large frying pan, heat 1 tablespoon of oil over medium-high heat.
- Add the rice and cook for 3-5 minutes until slightly toasted. Transfer to the serving dish.
- In the same pan, heat the 2nd tablespoon of oil.
- Add the carrots, onions, and garlic and cook for 2 minutes, stirring continually.
- Stir in the soy sauce, sesame oil, salt, and pepper, then move the ingredients to one side of the pan.
- Add the egg and egg white, scramble with a spatula, and season with the salt and pepper.
- Return the rice to the pan with the peas and pan-fry for 2-3 minutes.
- Spoon the fried rice into the serving dish and serve warm.
Recommended Serving Size: ¼ of dish
Exchanges: 2 starch, 1 protein, 1 veg, 1 fat