Fried Rice
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
59
Sourness
34
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tbsps
Peanut Oil1 cup
Carrot (minced)1 large
Garlic (clove, minced)2 tbsps
Soy Sauce1 tsp
Toasted Sesame Oil3 cups
Grain Rice (cooked long-)Directions:
1
Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes
2
Drain, squeeze dry, and cut mushrooms in quarters
3
Set aside
4
Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat
5
Swirl to coat the pan
6
Pour in the eggs, swirl the pan so the egg forms a large thin pancake
7
(Lift the edge of the egg to allow any uncooked egg to run to the center
8
) As soon as the egg has set, turn it out of the pan onto a cutting board
9
Cool, cut into 1 inch pieces
10
Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat
11
Add the scallions and carrots and stir-fry for 1 1/2 minutes
12
Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more
13
Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes
14
Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes
15
Serve immediately