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Egg Fried Rice

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Thinkstock
The Editors
Yield
Makes 4 to 6 servings.
Category
Cornmeal, Rice, Grains
Meatless
Course
Lunch
Side Dishes
Credit
The Old Farmer's Almanac EATS
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Ingredients
2-1⁄2 tablespoons vegetable oil, divided
1⁄2 teaspoon sesame oil
1-1⁄2 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

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.

In a small bowl, lightly beat the eggs.

Move the rice to the perimeter of the skillet and add the remaining 1⁄2 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 ingredients are heated through. Add soy sauce, to taste, and stir.

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The Old Farmer's Almanac Editors

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Comments

Lorraine (not verified)

2 years 7 months ago

I'm 95years old, and last week,
I made the Egg Fried rice, I did add shrimp to it. Their isn't a thing that I would change. this is easy and filling.
It gave me 4 nice meals.