First cook the rice - then cool in refrigerator for at least an hour or two.
Next prep all ingredients.
Heat wok or large 12"-14"" deep fry pan to medium high
add oil - then scramble eggs
and spices (except salt)
if using fresh veg. add peas & carrots now (not green onions)
scramble eggs (and veg.) for 1-2 min. until eggs fully cooked.
reduce heat to medium
add cooled rice - stir and break up large clumps 1-2 min.
when rice is broken up nicely turn up heat to medium high
add peas & carrots if thawed now. - stir fry for 3-4 minutes.
add soy sauce and green onions - (add any additional spices, except salt, at this time)
stir fry for another 1-2 min. until rice is a consistent color
turn off heat
add sesame oil & a little salt - stir well - serve hot.
If adding meat cook separately first then add to egg scramble.
You can add any veg. or meat you like each brings own flavor to rice - great way to get rid of leftovers.
I usually make 1/2 recipe once a week and use for dinner then lunches for a few days. You can add any meats or leftover vegetables for lots of variation. I usually add other spices (like crushed and whole red chilies, curry, or chili powder) and more garlic & ginger than the recipe calls for because I like my food hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 96 (11%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 381.7mg||10 %|
|Total Carbohydrate 179.7g||53 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 172.7g|
|Protein 15.7g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 897
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