Fried Rice With Peas And Carrots Food

EASY LEFTOVER FRIED RICE

Steps:

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots, onion and garlic.
• Cook until tender about 1 to 2 minutes.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated.

FRIED RICE

Steps:

• Heat a large heavy-bottomed nonstick skillet over high heat.
• When hot add 1 tablespoon of the oil.
• Add the ham and cook stirring occasionally until lightly browned.
• Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
• Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
• Add the frozen vegetables.
• Cook until just defrosted but still crisp.
• Transfer contents of the skillet to a large bowl.
• Return the pan to the heat and add 2 more tablespoons of oil.
• Add the eggs and season with salt and pepper.
• Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
• Break the eggs up with a wooden spoon or spatula.
• Return the pan to the heat and add the remaining oil.
• Add the rice to the pan and use a spoon to break up any clumps.
• Season with salt and pepper and stir-fry the rice to coat evenly with oil.
• Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
• Stir the rice again, breaking up any new clumps. Add the scallion greens.
• Transfer to the bowl.
• Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
• Serve.

FRIED RICE LOADED WITH PEAS

Steps:

• Heat the oil over medium-high. Add the onions/shallots/scallion whites. Sautee until starts to brown.
• Add the rice. Mix until heated. Press to the side of the pan to make room for the eggs.
• Add the eggs. Scramble until mostly cooked.
• Add the soy sauce. Season with pepper. Mix well and cook until the eggs are finished cooking.
• Add the peas. Mix well.
• Top with desired toppings like furikake. Serve immediately!

FRIED RICE WITH PEAS AND CARROTS

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.