Fried Rice With Peas And Carrots
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
34
Spice
40
Sweetness
47
Sourness
32
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 cups
Water (cold)3 tbsps
Sesame Oil2 cloves
Garlic (chopped)2 large
Egg (lightly beaten)3 tbsps
Soy Sauce (low-sodium)1 tbsp
Hoisin SauceDirections:
1
In a pot with a tight fitting lid, add the rice and 4 cups cold water
2
Put in the ginger and salt
3
Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes
4
Remove from the heat and set aside for about 10 minutes
5
Heat a wok or large nonstick skillet over medium-high heat
6
When it is hot, pour in the sesame oil
7
Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant
8
Stir in the peas and carrots and cook for about 2 minutes
9
Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes
10
Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice
11
Add the soy and hoisin and stir some more
12
Taste for seasoning and add some salt if needed
13
Stir in the cilantro leaves and serve