Fried Rice with Peas and Carrots Recipe

Fried Rice with Peas and Carrots

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Information (per serving): Calories 352, Total Fat 9 g, Saturated Fat 2 g, Carbohydrates 59 g, Dietary Fiber 1 g, Sugar 2 g, Protein 8 g, Cholesterol 62 mg, Sodium 732 mg
• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes

Ingredients

Rice:

• 2 cups long-grain white rice, rinsed until water runs clear
• 4 cups cold water
• 1-inch piece ginger, peeled and halved
• 1 tablespoon kosher salt

Stir-fry:

• 3 tablespoons sesame oil
• 4 scallions, thinly sliced
• 1-inch piece ginger, peeled and minced
• 2 garlic cloves, minced
• cup frozen peas, quickly thawed
• 1 carrot, finely diced
• 2 large eggs, beaten
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• Kosher salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Transform everyday leftovers into a crave-worthy delight! In a tight-lidded pot, combine rice, cold water, ginger halves, and salt. Boil, then simmer covered for 15-20 minutes. Rest off heat for 10 minutesfluffy rice awaits.
2. Fire up your wok over medium-high heat for that perfect sizzle. Add sesame oil, then toss in scallions, minced ginger, and garlic. Saut 1 minute until fragrant. Stir in peas and carrots for 2 minutes, building irresistible aroma.
3. Pour in beaten eggs, scrambling until just set, 2-3 minutes. Fluff rice, discard ginger slices, and add to wok. Break up clumps and stir-fry until heated through.
4. Drizzle with soy and hoisin saucesstir to coat every grain in umami magic. Season with salt, fold in cilantro, and serve piping hot. Your kitchen adventure ends with applause!