Monday, April 4, 2011

Fried Rice

Summer S.

Serves 6

1 T vegetable oil
½ frozen peas
1 large rib of celery, diced
1 large carrot (12 baby) coarsely shredded
I can sliced water chestnuts
1 t minced garlic
2 t grated fresh ginger
¼ t crushed red pepper flakes
1 egg

2 ½ c cold cooked rice
3 T soy sauce
1 T rice vinegar
1 t sugar
1/3 c green onions, sliced

1. Combine the soy sauce, vinegar and sugar in a small bowl. Set aside.
2. Heat a large nonstick skillet over high heat; swirl in the oil and add peas, celery, carrots, water chestnuts, garlic, ginger and red pepper. Stir-fry 2 minutes; make a well in the center and crack egg into pan. Scramble into the veggies (2 more minutes). Add rice, stirring well to remove any clumps, and stir-fry until hot, 3- 4 minutes.
3. Sprinkle sauce over the rice, along with the green onions, and stir-fry just to heat through, 2 minutes more. Serve immediately.

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