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Fried Rice

Fried RiceChristopher Rieger

1 cup long-grain white rice
1 1/2 cup water
1 cup frozen peas and carrots
1/2 cup onion, small dice
1 clove garlic, minced
2 tbsp soy sauce (Kikkoman or Lee Kum Kee)
1 tbsp sesame oil (Kadoya)
Vegetable oil
1 large egg

Bring the water and rice to a boil on high heat in a medium saucepan. As soon as the water beings boiling, reduce the heat to the lowest setting and cover. Allow to simmer for at least 10 minutes until the rice is fully cooked and separates easily with a fork.

Pour approximately one tablespoon of vegetable oil into a sauté pan and heat on medium heat. Place the peas and carrots, onion, and garlic into the pan and sauté until the onion is softened. Crack the egg into the pan and stir quickly to scramble it with the vegetables. Reduce the heat then add the rice, sesame oil, and soy sauce and stir to blend. Simmer for five minutes and serve.

Note: This recipe works especially well with day-old rice. Make the rice the day before and refrigerate overnight.

Categories: Asian
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