1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tbsp low-sodium soy sauce
1 tbsp hoisin sauce
Kosher salt
Instructions
In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in 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 sauces and stir. Add salt, if needed.
Originally Submitted
12/20/2012
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