Fried Rice
Julie
30 min.
serves 4
X
Ingredients
2 cups cooked rice (rinse well before cooking)1 tsp. toasted sesame oil
1/2 cup chopped onion3 frozen chicken tenderloins, thawed and sliced thin
1/2 cup finely chopped carrot2 eggs, beaten
2 cloves minced garlic3 Tbsp. light olive oil
1/4 tsp. dried grated ginger1/2 cup chopped red pepper
4 green onions, sliced thin1/2 cup chopped orange pepper
1 Tbsp. soy sauce
Directions
The day before, rinse rice well, cook, and refrigerate overnight (if you forgot to do this, just cook the rice and spread it out on some parchment paper on a cookie sheet after cooking, to cool off). This helps the grains separate nicely. In a wok heat 2 Tbsp. oil. Make sure to oil up the sides of the wok too so the rice does not stick. Spread the rice out in the wok and let fry on medium-low heat for 3-5 minutes. Then flip over and let cook while working on other pan. While the rice cooks, put some oil in a separate non-stick pan and fry the onion, carrot and peppers until tender, around 5 minutes. Add the garlic and ginger and fry a minute more. Push to one side. Add chicken and cook till done, about 3 minutes. Mix chicken with ingredients and push that to one side, add eggs and cook until scrambled. Add to wok and stir with rice until separated. Add soy sauce to taste, sesame oil and green onions and stir until combined.