Fried Rice

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

2 tablespoons plus ½ teaspoon neutral oil

2 large eggs (beaten)

½ medium white onion (chopped)

2 medium carrots (peeled and diced)

1 cup frozen peas

3 garlic cloves (chopped)

1 tablespoon chopped fresh ginger

4 scallions (chopped, dark green tops reserved for garnish)

4 cups cooked and chilled white rice

3 tablespoons soy sauce or tamari

1½ tablespoons toasted sesame oil

2 tablespoons rice vinegar

Instructions

Heat ½ teaspoon of the oil in a large skillet over medium heat. Add the eggs and cook, stirring often, for about 1 minute to scramble. Remove from the pan and set aside.

Wipe out the pan and return it to medium heat. Heat another 1 tablespoon of the oil, then add the onion, carrots, and peas. Cook, stirring often, for 3 to 5 minutes, or until softened.

Add the remaining 1 tablespoon oil to the pan along with the garlic, ginger, and white and light green parts of the scallions. Stir, then add the rice, soy sauce, and 1 tablespoon of the sesame oil. Stir to coat the rice, then press it evenly into the bottom of the pan. Cook, stirring only occasionally, for 3 to 5 minutes, allowing the rice to become lightly crisp and browned from sustained contact with the pan.

Stir in the remaining ½ tablespoon sesame oil, the rice vinegar, and the scrambled eggs. Season to taste, garnish with the reserved scallion tops, and serve.