(Very) Simple Fried Rice

"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..."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Whip eggs until they are frothy. Scramble, then set aside.
  • Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw.
  • 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.
  • Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
  • Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.

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Reviews

  1. Indeed very simple and very good! Flexible recipe, I didnt have green onions, so I used chives from my garden, and I added shrimps to make this a very good meal! Thank you, good recipe, made for Bargain Basement tag game
     
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RECIPE SUBMITTED BY

I've been a strict vegetarian for almost a year, and I'm constantly looking for new ideas for vegetarian/vegan meals and desserts. I'm not technically a vegan, but I don't drink milk or eat eggs due to stomach issues. I typically stay away from dairy-and/or-egg-based foods, but if a recipe contains one or both of them, but it isn't the main focus, then I'll eat it. I'm also allergic to hot peppers (like jalapenos, habaneros, and chipotles), and am generally sensitive to spiciness, so I'm always looking for recipes with flavor, but without the spice.
 
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