The Tried & True Cookbook by Alyssa Rivers

Author:Alyssa Rivers
Language: eng
Format: epub
ISBN: 9780241667446
Publisher: Dorling Kindersley Ltd

| SERVES 8 |

You know when you want takeout but it’s just not an option? This recipe is going to be your new favorite because it is better than takeout! It’s filled with all the delicious vegetables and flavors from your favorite restaurant, but you can make it at home any time you want.

PREP TIME 15 minutes

COOK TIME 15 minutes

TOTAL TIME 30 minutes

2 tbsp sesame oil

1 small white onion, chopped

1 cup frozen peas and carrots, thawed

2 eggs, lightly beaten

3 cups cooked rice (I like to use long-grain or jasmine rice.)

2–3 tbsp reduced-sodium soy sauce, or to taste

2 tbsp chopped green onions (optional)

1. Preheat a large skillet or wok over medium heat. Add the sesame oil, white onion, and peas and carrots, and cook for 3 or 4 minutes or until tender.

2. Slide the cooked vegetables to the side of the skillet, and pour the eggs onto the other side. Using a spatula, scramble the eggs. After the eggs are cooked, mix them with the vegetables.

3. Add the rice to the skillet, and pour the soy sauce over the top. Stir and fry the rice and veggie mixture for 5 minutes or until warmed through and well combined.

4. Add the green onions, if using, and serve.

NOTE

Leftover cooked rice makes the best fried rice. Using cold day-old rice for this recipe prevents the rice from being mushy and tastes just like takeout.

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