Fried Rice
Recipe by Nicole Thom-Arens
Serves 4 to 6
Fired rice is an easy supper for me and Liam. It’s savory and fulfilling with a good number of vegetables and hearty scrambled eggs. I’ve worked on this recipe for a solid year to get the flavors exactly how we like them. Fresh carrots and onions instead of frozen make a difference here, and don’t skimp on the black pepper.
Ingredients:
4 cups cooked jasmine or basmati rice1 tablespoon avocado oil1/2 yellow onion, diced2 medium carrots, diced3 eggs1/2 cup peas1/3 to 1/2 cup less sodium soy sauce2 tablespoons butter1/2 teaspoon sesame oil1 1/2 teaspoons granulated sugarBlack pepper to tasteKosher salt
Instructions:
1. Heat a large skillet over medium heat on the stovetop with a tablespoon of avocado oil.2. When the oil is hot, add the onions and carrots. Add a pinch of kosher salt. Cook until tender, stirring occasionally.3. Add the eggs to a medium bowl. Whisk the eggs with a pinch of kosher salt.4. When the onions and carrots are tender, add the peas. 5. Cook the peas for 2 minutes.6. Push the vegetables to one side of the pan.7. Add the eggs to the pan opposite the vegetables. Stir the egg continuously until cooked.8. In a measuring cup, add the soy sauce, sesame oil, and sugar. Whisk to combine.9. Add the cooked rice, butter, and soy sauce mixture to the pan. Stir to combine. 10. Season with black pepper to taste. 11. Turn up the heat of the burner to crips the rice if desired.12. Taste for saltiness. Add an additional pinch of kosher salt if flavors are lackluster or one note.
Ingredients:
4 cups cooked jasmine or basmati rice1 tablespoon avocado oil1/2 yellow onion, diced2 medium carrots, diced3 eggs1/2 cup peas1/3 to 1/2 cup less sodium soy sauce2 tablespoons butter1/2 teaspoon sesame oil1 1/2 teaspoons granulated sugarBlack pepper to tasteKosher salt
Instructions:
1. Heat a large skillet over medium heat on the stovetop with a tablespoon of avocado oil.2. When the oil is hot, add the onions and carrots. Add a pinch of kosher salt. Cook until tender, stirring occasionally.3. Add the eggs to a medium bowl. Whisk the eggs with a pinch of kosher salt.4. When the onions and carrots are tender, add the peas. 5. Cook the peas for 2 minutes.6. Push the vegetables to one side of the pan.7. Add the eggs to the pan opposite the vegetables. Stir the egg continuously until cooked.8. In a measuring cup, add the soy sauce, sesame oil, and sugar. Whisk to combine.9. Add the cooked rice, butter, and soy sauce mixture to the pan. Stir to combine. 10. Season with black pepper to taste. 11. Turn up the heat of the burner to crips the rice if desired.12. Taste for saltiness. Add an additional pinch of kosher salt if flavors are lackluster or one note.