Egg Fried Rice

This recipe is based on the American Chinese food classic: egg fried rice. Now instead of ordering take-out I can whip up a batch of fried rice on the cheap and in no time at all. This recipe is probably a lot healthier compared to the fried rice at Chinese restaurants. You can give the rice a boost by adding more veggies like bean sprouts, green onion, or baby corn. I had some leftover Korean BBQ Chicken and served it with the rice which was very tasty!  You can also add a protein to the rice (like chicken, tofu or pork) to make it more of a main course too.

Egg Fried Rice
(Makes 2-3 servings)
Printable Version

Ingredients:

• 1 cup white or brown rice
• 2 cups water
• 1 yellow onion, diced
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp ginger, minced
• 1 egg, lightly beaten
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 1 tbsp reduced sodium soy sauce
• 1 tsp rice wine vinegar
• green onion, chopped for garnish (optional)

Directions:

1. Steam the carrots and peas until tender, about 10 minutes.
2. Meanwhile, heat the oil in a saute pan and cook the onion until soft, about 10 minutes.
3. Add the egg to the onion and oil, lightly scrambling the egg about 5 minutes.  Break apart the large pieces of scrambled egg into small pieces.  Once scrambled, remove from heat and set aside into a small bowl.
4. Meanwhile, cook the rice in 2 cups water, covered, about 12-15 minutes.
5. In the same saute pan you used for the onions heat more oil and add the ginger and garlic, saute until fragrant, about 3 minutes.  Transfer the steamed veggies into the saute pan.
6. Add the cooked rice, the onion/egg mixture, soy sauce, rice wine vinegar and stir to combine.   Add more soy sauce/rice wine vinegar to taste.  Cook for about 5-8  minutes on low-medium low heat, stirring occasionally.