Dice the onion, mince the garlic and ginger, place the frozen peas and carrots in a small bowl and whisk the egg.
Heat 1 table spoon of oil in a wok or large frying pan. As oil starts to shimmer add the beaten egg and scramble. Add the Chinese 5 Spice Powder. Cook egg until done and remove from pan.
Add remaining oil to hot pan and then add diced onion, garlic and ginger. Quickly stir fry for 2 minutes. Then add the peas and carrots, followed by the cold cooked rice. *Note: Rice should be cold for this recipe. Best is to day old rice as it won't turn mushy during the stir fry.
Stir fry rice mixture for a couple of minutes, adding the soy sauce and the egg back into the mixture.
Serve in bowls for a meal or in a serving dish for a nice side. I like to squeeze some Sriracha (red chili sauce) on my fried rice with a squeeze of lime.
This recipe has been added to the following public cookbooks:
Dan's Signature Dishes,
Peter J. Liuzzo's Cookbook,
Chef Leonard,
Patsy,s cookbook,
soul
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | Mike
09/07/09 07:42 PM | sesame oil ?sesame oil is not a cooking oil....peanut or veggie oil a much better choice....although a teaspon of sesame oil added close to end of cooking time would add extra authentic flavor....the reast sounds really good though |
| ★ ★ ★ ☆ ☆ | MallyPrincess
01/18/08 01:18 PM | Ryz ulubionymust try i:) |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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