Fried Rice
Recipe By Sarah Lasry
- Cooking and Prep: 20 m
- Serves: 6
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Fried Rice
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Marinate ginger in 1 teaspoon white wine and sesame oil.
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Heat oil in a wok or large frying pan over medium–high heat. Add eggs and scramble until cooked through but still very soft. Remove, leaving oil in wok.
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Raise heat to high. Once the wok is super-hot, add scallions and stir-fry for 15 seconds. Add ginger with marinade, mix, and stir-fry for an additional 30 seconds.
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Add rice and stir using a wooden spoon until rice heats up, about 4 minutes. Add vegetables and mix well. Add shoyu sauce, soy sauce, remaining wine, salt, and pepper. Let cook an additional 3 to 4 minutes as you mix well with a wooden spoon.
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Add egg to the rice mixture and mix well. Stir-fry until all ingredients are thoroughly combined and steaming hot. Remove and serve.
Note:
For best results, use day-old leftover rice. If you do not have day-old rice and still want to make this, add about ¼ cup less water when boiling your rice. Then spread your cooked rice on a baking sheet and place the rice tray in the freezer for 35 to 40 minutes, or refrigerator for 2 hours to dry the rice out before cooking.
Variation:
To make this a full meal, add leftover chopped chicken or meat to the rice. Feel free to add sausage for that extra zing.
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