(VERY) SIMPLE FRIED RICE
Note: 1 C uncooked rice = 3 C cooked. It's best to use rice that has been cooked the day before and stored in the refrigerator. Freshly cooked rice is too wet and will result in a soggy mess. I affectionately call this "Rule of 3 Rice" because of all the threes...
Provided by iPlayFlonkerton
Categories White Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whip eggs until they are frothy. Scramble, then set aside.
- Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw.
- Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium.
- Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
- Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.
Nutrition Facts : Calories 445.5, Fat 7.7, SaturatedFat 1.5, Cholesterol 105.8, Sodium 770.5, Carbohydrate 81, Fiber 3.8, Sugar 1.3, Protein 11.1
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