Fried Rice
Serves 2-3
Here is what you need:
4 cups cooked cold jasmine rice
2 eggs scrambled, seasoned with some salt and pepper
1 cup ham, cut into cubes (you can use cooked chicken, pork or beef)
½ cup chopped white button mushrooms
½ cup frozen peas, thawed
½ cup of chopped carrots
4 or 5 scallions thinly sliced, white and light green parts only
2 cloves garlic finely chopped
2 tsp grated fresh ginger
2 TBS low sodium soy sauce, plus more for serving
1 tsp toasted sesame oil
Dash of red pepper flakes (optional)
TBS of fresh chopped parsley or cilantro (optional)
Kosher salt and fresh black pepper
Here's what you need to do:
Heat 1 TBS of oil in a non-stick skillet. Pour in the eggs and swirl them around so the egg covers the entire bottom of the pan. Using a spatula scrape any uncooked egg to the sides so it all gets set. Once it is all cooked slide the egg pancake onto a cutting board. Once it has cooled slice it into one inch pieces. Set aside.
Clean out the pan you cooked the eggs in , heat it back up and add another TBS of oil. Add the carrots and cook for about 3 minutes. Next add the mushrooms and scallions to the pan. Cook for another 2 minutes then add in the soy sauce, garlic, ginger and red pepper flakes. Stir to combine for a minute then take off the heat.
In a large pan heat another TBS of peanut oil. Add in the sesame oil and ham cubes. Stir that round until the ham browns just a bit.
Put the rice and parsley in the large skillet. Move the rice around and break up any clumps.
Put the carrot/mushroom/scallion mixture into the large pan and mix everything together. Finally add in the eggs and peas and let everything warm up. Taste and season with salt and pepper if you want or add some more soy sauce if needed.
Serve with what you like, soy sauce, sriracha, fresh chopped scallions.
Let’s Eat!