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

1. 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.

2. 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.

3. 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.

4. 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.

5. Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate.

Notes

• Yield: XXX

Estimated Nutrition

• XXX

References

• Adapted from Serious Eats - Easy Fried Rice Recipe

History

• XXX

Back to recipes