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Fried Rice

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"The secret to making this faux takeout fried rice in your own kitchen is actually something Cade usually hates -- leftovers! Just make rice one day and leave the leftovers in the fridge overnight. The drier rice will soak up all of the yummy sauce for the best fried rice ever."

List of Ingredients

° 3 cups frozen peas and carrots
° 2 eggs, beaten
° 2 Tbsp oil, divided
° â…“ cup soy sauce
° 1 Tbsp brown sugar
° ½ tsp granulated sugar
° â…› tsp ground ginger
° 1 pinch crushed red pepper flakes
° 4 cups cooked rice
° 2 cups chopped, cooked ham
° 2 green onions, chopped, for garnish
° 1 tsp sesame seeds, for garnish


Recipe

Steam the peas and carrots and set aside.

Add 1 teaspoon oil to a small skillet and heat over medium heat. When oil starts to shimmer, pour in beaten eggs and begin lifting and tilting the pan to distribute the egg evenly and completely over the bottom of the pan. Cook for a minute or two and then carefully flip and cook until set. Remove the egg, chop, and set aside.

Heat remaining oil in a large sauté pan over medium heat until the oil is shimmering. Add rice and sauté until it is hot and begins to pop.

Stir in the sauce mixture to combine. Add the eggs, ham, carrots, and peas and stir until heated through.

Top with green onion and serve immediately.


Serves 6 to 8