Directions: |
Directions:Heat large non-stick or stainless steel skillet over medium heat and add in butter. Heat just until butter is melted.
Whisk together eggs and add to melted butter. Cook the eggs, stirring often, to form scrambled eggs. Once eggs are just set, after about 1-2 minutes, remove from skillet and place onto a plate.
Add in the oil to the skillet, then add in the minced onion and carrots. Saute, stirring frequently for 3 minutes, or until the onion just begins to soften.
Add in the garlic and just saute until fragrant--about 15-30 seconds. DO NOT BURN THE GARLIC.
Move the vegetables to one side of the skillet. Increase the heat to high and add in the remaining 1/2 tablespoon canola oil. Heat for 10-15 seconds and then add in the cold rice, peas, sliced green onions, 1 tablespoon of the soy sauce, and rice wine vinegar. Stir everything together to evenly distribute ingredients. Continue to stir constantly, until the rice has begun to brown and get crispy and is warmed through. This will take 3-5 minutes, depending on the size of your skillet.
Turn off heat and add in remaining 1 tablespoon soy sauce, cooked eggs, and sesame oil, if using, and mix to combine.
Top with additional sliced green onions. Serve with additional soy sauce and Sriracha on the side.
NOTES
Be sure to use cold rice--leftover rice works best.
If you don't have canola, peanut, or avocado oil, vegetable oil will work.
If you need this to be dairy-free, simply saute the eggs in canola oil OR nonstick-cooking spray.
Omit the garlic if you don't care for it.
Omit the eggs and butter for a Vegan-Friendly Dish.
Feel free to add any vegetables you like. I often add in shredded cabbage, sugar snap peas, and edamame.
Fried rice can be stored in the fridge for 3 days. The best way to reheat fried rice is to heat up a skillet you made your fried rice recipe in and then saute the leftover fried rice quickly on high heat for 2-3 minutes until heated through. Note: If the rice that you started this recipe with was older than 24 hours, only store the leftover fried rice for 24-48 hours. |
This recipe for Vegetable Fried Rice is from