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Chinese: Egg Fried Rice

Source of Recipe


From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich



List of Ingredients



• 2½ Tbsp vegetable oil, divided
  
• ½ tsp sesame oil
  
• 1½ cups fresh or frozen and thawed green peas
  
• 4 scallions, chopped
  
• 1 medium carrot, grated
  
• 2 cloves garlic, minced
  
• 3 to 4 cups cooked long-grain rice that has been refrigerated
  
• 3 large eggs
  
• Soy sauce, to taste
  






Instructions



1. Heat 2 tablespoons of vegetable oil and the sesame oil in a large, preferably nonstick, skillet or wok over medium heat, add the peas, scallions, carrot, and garlic and cook for 2 minutes, stirring often. Add the rice and cook for 3 to 4 minutes, or until heated through, stirring often.
   
   
2. In a small bowl, lightly beat the eggs.
   
   
3. Move the rice to the perimeter of the skillet and add the remaining ½ tablespoon of oil in the center. Pour the eggs into the center and stir constantly, or until they are soft-cooked. Break up the eggs and stir into the rice, while cooking for 1 to 2 minutes more, or until all the ingredients are heated through. Add soy sauce to taste, and stir.
   
   Makes 4 to 6 servings