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Related Cooking Notes
Fried Rice
Ingredients
- 1 cup white rice
- 1/4 tsp kosher salt
- 2 tablespoons (30ml) vegetable or canola oil, divided
- 1 small onion, finely chopped (4 ounces; 115g)
- 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
- 2 scallions, thinly sliced (1 ounce; 30g)
- 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
- 1 teaspoon (5ml) soy sauce
- 1 teaspoon (5ml) toasted sesame oil
- Kosher salt and ground white pepper
- 1 large egg
- 4 ounces (115g) frozen peas
Directions
- Rinse rice throughly till water runs clear. Cook rice, then spread rice on a tray (while still warm) and allowed
to cool for five minutes.
- Heat 1/2 tbsp vegetable oil in a wok over high heat until smoking.
Add half of rice and cook, stirring and tossing, until the rice is pale
brown and toasted and has a lightly chewy texture, about 3 minutes.
Transfer to a medium bowl. Repeat with another 1/2 tbsp oil and
remaining rice.
- Return all the rice to the wok and press it up the sides, leaving a
space in the middle. Add 1/2 tbsp oil to the space. Add onion,
carrot, scallions, and garlic and cook, stirring gently, until lightly
softened and fragrant, about 1 minute. Toss with rice to combine. Add
soy sauce and sesame oil and toss to coat. Season to taste with salt and
white pepper.
- Push rice to the side of the wok and add remaining 1/2 tbsp oil.
Break the egg into the oil and season with a little salt. Use a spatula
to scramble the egg, breaking it up into small bits. Toss the egg and
the rice together.
- Add frozen peas and continue to toss and stir until peas are thawed
and every grain of rice is separate.