Take Out-Style Fried Rice recipe
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Ingredients
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4 teaspoons canola oil, divided
2 eggs, beaten
2 carrots, chopped
salt and ground black pepper to taste
3 cloves garlic, crushed
1 cup frozen peas
4 scallions, minced
4 cups cooked rice
1 teaspoon soy sauce, or to taste
Nutrition Info
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369.3 calories
carbohydrate: 63.4 g
cholesterol: 93 mg
fat: 7.8 g
fiber: 3.4 g
protein: 10.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 175.8 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -
Directions Take Out-Style Fried Rice
Directions
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Heat a wok or large skillet over high heat, add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
Mix 1 tablespoon canola oil, carrots, and salt in the hot wok, cook and stir for 2 minutes. Add garlic to carrots, cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture, cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
Stir rice into carrot mixture, add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.