Ingredients: |
Ingredients: Fried Rice Sauce:
¼ c. reduced sodium soy sauce
2 T. oyster sauce
2 T. mirin
2 tsp. toasted sesame oil
½ tsp. white pepper (or ¼ tsp. black pepper)
¼ tsp. each - five spice powder and ground ginger
Fried Rice:
3 T. butter, divided
2 tsp. cooking oil (avocado, peanut, sunflower - anything with a high smoke point)
1 white onion, diced
1 c. diced carrots
1 bunch green onions, chopped, whites and greens separated
4-6 cloves fresh garlic, minced
4 cups cooked rice
4 eggs, whisked
1 ¼ c. frozen peas (not thawed)
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Directions: |
Directions:Make the sauce by whisking all the ingredients together. Set aside.
Sauté the white onion in 2 T. butter and 1 tsp. oil over medium-high heat in a large non-stick pan or wok. Stir fry for about 2 minutes. Add diced carrots and white parts of the green onion and stir fry until onions are soft, about 5 minutes. Add garlic and sauté for about 30 seconds. Add an additional 1 T. butter to the pan and melt it. Add rice and stir fry for a minute. Add peas and sauce and cook for 3-4 minutes, until rice is warmed through and sauce is absorbed. (Let rice rest between stirring so it can crisp on the bottom.)
Push the rice to the outside perimeter of the pan, making a large hole in the center. Add 1 tsp. oil to the cleared space. Pour whisked eggs into the center and scramble thoroughly in the cleared space. Add the rest of the green onions and stir everything together. Remove from heat and add salt & pepper to taste. |
Personal
Notes: |
Personal
Notes: Jodi said this is the best fried rice she's ever had! She added left over pork tenderloin. When I made it, I used frozen carrots/peas mixture in place of the fresh carrots and frozen peas and I added left over cooked chicken breast. However, this could easily be a vegetarian dish alone.
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