Fried Rice
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 20 minutes
- Yield: Serves 4 (or 3, if very hungry) 1x
Ingredients
Scale
- 2+ tablespoons oil (peanut or another oil with a high smoke point)
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup green peas or shelled edamame, thawed
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 eggs
- 3 cups cooked rice
- 2 cups chopped cha siu (Chinese barbecued pork)
- 4–5 tablespoons regular soy sauce
- 2 tablespoons rice wine vinegar (can substitute rice wine)
- 2 tablespoons sesame oil
- 1/4 teaspoon black pepper
- Green onions, chopped
- Sesame seeds
Instructions
- Heat 1 tablespoon of oil in a wok or large saute pan over high heat until shimmering. Cook onions and carrots until softened, about 5 minutes.
- Add peas or edamame and cook for 1 more minute. Remove vegetables to bowl.
- Crack the eggs into the wok with more oil, if needed. Scramble and cook until just done. Use the spatula to beak the egg into small pieces and remove to sit with vegetables.
- Heat the final tablespoon of oil and add garlic and ginger. Cook until fragrant, just a few seconds, and add rice. Continue stirring, breaking up any rice clumps, until the rice starts to get just a little crisp.
- Add vegetables back in, along with cha siu, soy sauce, and rice wine vinegar. Keep stirring for another minute, until the whole thing is heated through and evenly seasoned.
- Turn off heat and stir in sesame oil and pepper. Add additional soy sauce as desired.
- Mix well; served topped with green onions and sesame seeds.
Find it online: https://www.bearandbugeats.com/classic-pork-fried-rice/