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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Note: 1 C uncooked rice = 3 C cooked. It's best to use rice that has been cooked the day before and stored in the refrigerator. Freshly cooked rice is too wet and will result in a soggy mess. I affectionately call this Rule of 3 Rice because of all the threes... Ingredients:
2 tablespoons vegetable oil |
3 cups white rice, previously cooked |
3 eggs |
3 green onions, chopped |
3 garlic cloves, minced |
2 tablespoons soy sauce |
1 teaspoon salt |
1/4 teaspoon ground pepper |
1/3 cup peas |
1/3 cup carrot, chopped (or 10 baby carrots, chopped) |
1/3 cup corn kernel |
Directions:
1. Whip eggs until they are frothy. Scramble, then set aside.
2. Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw.
3. Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium.
4. Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
5. Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.
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