Homemade Healthier Fried Rice
Homemade Healthy Fried Rice
Day-old cooked rice tends to work better. If you do this, make sure you add a little bit of water to the rice and break up any clumps before putting it into the wok. Or reheat in the microwave with a cube of ice on top
Recommended: cooking in a wok
Ingredients
- 2 cups Uncooked White Rice (short grain)
- 1/2 medium Onion, minced
- 1/2 cup Peas (frozen)
- 1/2 cup Carrots, chopped or shredded
- 2 Scallions. minced
- 2 Green Onions, minced
- 2 Eggs
- 2 cloves Garlic, minced
- 2 tbsp Butter
- Salt and Pepper, to taste
Sauce
- 3 tbsp Soy Sauce (I use coconut aminos)
- 2 tsp Oyster Sauce or Fish Sauce
- 1 tsp Mirin (sweet Japanese cooking rice wine)
- 1/4 tsp Sesame Oil
- 1/2 tsp Rice Vinegar or White Wine Vinegar
Instructions
- Cook rice according to directions. Make sure to salt the water. (or see above for using leftover rice)
- Heat wok with oil until smoking and add in rice, string around until slightly crispy
- Push rice to the sides to create a crater/hole in the middle of the pan, add a little bit of oil to the open space
- Add onion, carrots, garlic to the middle and stir them around to combine
- Once onions have started to become translucent, stir everything together and reduce heat to medium
- Add in the soy sauce, fish sauce, sesame oil, mirin, and vinegar, and stir
- Add in peas (can be completely frozen) and stir. Add in salt and pepper to taste
- Finish off with cutting the butter into 1/2 tbsp and letting it melt into the rice, stir
- Push the entire rice mixture to the side of the wok and crack 2 eggs into the open space
- Immediately whisk the eggs around until they start to form and then start mixing into the rice
- Stir and mix until everything is combined! Top with salt and pepper to taste