Keyword: Easy Dinners, Fried Rice, quick and easy meals
Categories: asian
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 15 minutesminutes
Servings: 2servings
Calories: 454kcal
Equipment
1 Wok / Deep Pan
Ingredients
1TablespoonOilSee Note #1
2EggsBeaten
1TablespoonGarlicMinced, Optional
2CupsMixed Frozen VegetablesSee Note #2
2CupsCooked RiceCooled See Note #3
1/2teaspoonSoy Sauce
1teaspoonSaltTo Taste
1/4teaspoonWhite PepperOptional
2TablespoonsGreen Onions (for Garnish)Optional
Instructions
Heat wok / deep frying pan on high, Beat the eggs
Add 1/2 Tablespoon of oil and swirl it around to coat the wok.
When the oil is almost smoking, add the beaten eggs and swirl them around to coat the wok in a thin layer.
Once the egg looks slightly drier, scramble it with a spatula. Remove from wok, and keep aside.
Carefully wipe the wok clean, and pour the remaining 1/2 Tablespoon oil.
Add garlic(optional) and cook for about 10 seconds.
Add the frozen vegetables and spread them around so they do not crowd the bottom of the wok.
Stir fry till they look slightly browned. and dry.
Add the cooked rice, and break up the lumps if any.
Stir fry the rice till well coated with oil.
Add the scrambled eggs and mix well.
Add 1/2 teaspoon of soy sauce. Season with salt and pepper.
Stir fry for about 1 minute, garnish with spring onions (optional), and serve hot.
Notes
Note #1: I have used Canola oil. Any neutral-smelling oil will do - eg peanut oil, vegetable oil, grapeseed oil etc. Note #2: I have used the most commonly available frozen mix of peas, carrots, and corn. Note #3: 1 cup of raw rice makes about 2 cups of cooked rice. So 1 cup of raw rice, cooked with 1 cup of water, will give 2 cups of cooked rice for this recipe. Do not use more water, as we do not want our rice to be too wet. Slightly dry and 'almost cooked' rice is perfect for stir-frying.