Healthier Fried Rice

Notes: 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. Also, I recommend cooking in a wok

Ingredients:

• 2 cups Uncooked White Rice (short grain)

• 1/2 medium Onion, minced

• 1/2 cup Peas (I used frozen)

• 1/2 cup Carrots, chopped or shredded

• 2 Scallions. minced

• 2 Green Onions, minced

• 2 Eggs

• 2 cloves Garlic, minced

• 1 -2 tbsp Clarified Butter

• Salt and Pepper

  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

Directions:

1. Cook rice according to directions. Make sure to salt the water.

2. Heat wok with oil until smoking and add in rice, string around until slightly crispy

3. 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

4. Add onion, carrots, garlic to the middle and stir them around to combine

5. Once onions have started to become translucent, stir everything together and reduce heat to medium

6. Add in the soy sauce, fish sauce, sesame oil, mirin, and vinegar, and stir

7. Add in peas (can be completely frozen) and stir. Add in salt and pepper to taste

8. Finish off with cutting the butter into 1/2 tbsp and letting it melt into the rice, stir

9. Push the entire rice mixture to the side of the wok and crack 2 eggs into the open space

10. Immediately whisk the eggs around until they start to form and then start mixing into the rice

11. Taste test and serve immediately!