Fried Rice
Servings: 4 people
Ingredients
- 4 cups cooked white rice
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, pressed
- 2 tbsp ginger, minced
- 2 tbsp canola oil
- 2 cups cooked meat, chopped
- 1 cup frozen peas
- 1/3 cup soy sauce
- 1 tbsp toasted sesame oil
- 1/2 cup green onions, diced
Instructions
- Cook rice according to package directions and spread on sheet pan to cool, uncovered, in fridge for 3 hours. Obviously this can be done further ahead of time, but if it will be much longer than 3 hours (say, overnight) cover with plastic wrap so the rice does not get too dried out.
- Heat 1 tablespoon of canola oil in large cast iron skillet set over medium-high heat. Sizzle minced ginger for 30 seconds, then add yellow onion and carrots. Saute until onion is soft and translucent, add garlic and cook until fragrant (about 1 minute), then add ham (or other meat). Saute for 3-4 minutes, ham should be beginning to brown and carrots should be soft. Transfer to bowl and set aside.
- Return skillet to flame and add additional tablespoon of canola oil. When it is very hot, add cold rice to skillet and press down with spatula. Cook for 3-5 minutes without turning. Once the rice has developed a nice "fried" crust, gently turn large portions of the rice over with spatula and press down again, allowing underside to develop the same crust.
- Add soy sauce, sesame oil, frozen peas, and meat/vegetable mixture to rice and stir gently. You do not want to completely break up the "fried" rice clumps, but you do need to evenly distribute the soy sauce, meat, and vegetables. Lower the heat and cover, cooking until warmed through.
- Serve with chopped green onions and additional soy sauce to taste. Enjoy!