There is something so enjoyable about fried rice. I don't know if it is the idea of the fun presentation from Japanese restaurants...you know you all love the onion volcano and the beating heart of rice. I love the combination of sweet and salty soy sauce with sticky rice and crisp vegetables. It is wonderful eaten all alone or even on the side of your favorite Asian main dish. My family loved this and ATE.IT.UP. The one thing I will definitely recommend is that you try and use day old rice. That might mean that you make your rice the night before and let it sit in the fridge all day. The rice adheres much better with the ingredients rather than freshly cooked rice. We enjoyed a meal of Baked Sweet and Sour Chicken and broccoli with this fried rice.
- 2 cups cooked white rice (preferably day or two old)
- 3 Tablespoons sesame oil
- 1 cup frozen peas and carrots, thawed
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce
- Toasted sesame seeds
- Heat a medium size skillet or wok over medium-high heat. Once the skillet is heated, heat the sesame oil.
- Add peas and carrots mix, onion, and garlic. Stir fry until tender. Once cooked, push vegetable mixture off to the side of the pan.
- Pour eggs on the other side of your skillet and stir fry until scrambled.
- Add the rice and soy sauce to the pan and mix well. Stir fry until heated through.
- Serve, sprinkled with sesame seeds.
Original Recipe from Life as a Lofthouse.
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