When you have leftover rice, it’s only right to make some delicious and quick fried rice. This Japanese style recipe will revamp that rice to a whole new level!
Ingredients
- 2 tablespoon vegetable oil or canola oil
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon Chibundiro all purpose seasoning
- 1/2 cup peas (boiled but not tender)
- 1/2 cup carrots (chopped and boiled but not tender)
- 2 green onions (chopped)
- 3 cups cooked rice (better if it’s a day old)
- 2 teaspoon dark soy sauce
- 2 tablespoon vinegar (optional)
- 2-4 eggs
Method
- Heat the vegetable oil and sesame oil in a wok over high heat until smoking. Add the garlic and sauté for 15 seconds until aromatic.
- Add the peas, carrots, and green onions to the wok
- Add Chibundiro all purpose and fry just until the peas, carrots and green onions are tender.
- Add the cooked rice to the wok, the soy sauce, dark soy sauce and vinegar.
- Making sure you’re working on high heat, toss everything together and cook until the rice is pale brown and toasted. It should have a chewy texture and should take about 3 minutes.
- Push the rice up the side of the wok and crack the eggs in the wok. If needed add a bit more oil before cracking the eggs. Use a spatula to scramble the egg and break it into small bits.
- Toss everything together. Serve immediately.
Enjoy!