Okay, so I could eat fried rice for days. Making it at home is easy and a great way to use left over veggies that are just chillin’ in the fridge (frozen peas and corn are great add-ins too). It is important to use left over rice if you like a drier fried rice texture. If you make the rice the same day, the fried rice will turn out wet.
Ingredients
Left over rice, I usually make 3 cups of rice for my boyfriend and I if we plan to make fried rice the next day.
carrots, diced
celery, diced
garlic, minced
onions, diced
bell pepper, diced
frozen corn
frozen peas
broccoli, chopped
bean sprouts
cooking oil
soy sauce
4 ish eggs, optional
sesame oil, optional although a small amount gives the rice a nice flavor
*The choice of veggies is completely up to you, I think of this as an opportunity to use what I have left in the fridge
Directions
1. Saute onions, add carrots, celery, and other veggies like green beans that are woody and take a long time to cook through.
2. Add bell peppers, broccoli, corn, garlic, peas, etc that cook more quickly.
3. Push cooked veggies to the edge of the large skillet and scramble the eggs.
4. Add salt and pepper to taste on the veggies and eggs.
5. Add the rice, add sesame oil and soy sauce as desired.
6. Break apart rice clumps and thoroughly incorporate the soy sauce.
7. Cook until rice is hot.
Enjoy with veggie stir fry, veggie eggs rolls, or something else.
What Rachel Eats 