Page 393 - Family cookbook v30_Neat

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Nathan Giglierano

Easy Fried Rice

2 cups cooked white rice

2 tablespoons of cooking oil, divided

1 small onion, finely chopped

1 medium carrot, peeled and cut into small dice

2 scallions, thinly sliced

2 medium cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon toasted sesame oil

Salt and white pepper

1 large egg

4 ounces frozen peas

1. Heat 1/2 tablespoon oil in a wok over high heat until smoking.

2. Add half of rice and cook, stirring and tossing until the rice is pale brown and toasted

and has a lightly chewy texture, about 3 minutes.

3. Transfer to a medium bowl and repeat with another 1/2 tablespoon oil and rest of
rice.

4. Return all the rice to the wok and press it up the sides, leaving a space in the middle.

5. Add 1/2 tablespoon oil and then onion, carrot, scallions, and garlic and cook stirring

gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine.

6. Add soy sauce and sesame oil and toss to coat.

7. Season to taste with salt and white pepper.

8. Push rice to the side of the wok and add remaining 1/2 tablespoon oil. Break the egg
into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it

up into small bits. Toss the egg and the rice together.

9. Add the peas and cook until thawed and every grain of rice is separate. Serve.