Fried Rice
- 3 cups cooked long grain brown rice, refrigerated overnight
- 2 tablespoons canola or light sesame oil
- 1 teaspoon finely chopped fresh ginger
- 3 cloves garlic, finely chopped
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1 ear fresh sweet corn, kernels cut from cob
- 1 cup frozen peas
- 1 teaspoon toasted sesame oil, more to taste
- 2 eggs or 4 egg whites, whisked
- 1 teaspoon shoyu, more to taste
Remove rice from refrigerator and break up to remove clumps; set aside.
Preheat a large wok or skillet over high heat. Before the pan begins to smoke, add canola oil and swirl to coat all cooking surfaces. Do not allow to smoke.
Add ginger and garlic. Stir-fry until aromatic, about 1 minute. It should sizzle and brown a bit. Remove and set aside.
Add rice and toss to coat with oil and heat through.
Add pepper, green onion, corn and peas. Continue to stir-fry for 2 minutes.
Make a well in the center of rice and vegetable mixture.
Add dark sesame oil and then whisked eggs or egg whites.
Scramble until partially cooked and then stir into the rice and vegetable mixture, stir-frying until egg is set.
Sprinkle with shoyu and return ginger and garlic to rice mixture.
Toss to combine. Taste and adjust seasoning with toasted sesame oil and shoyu. Serve immediately.
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- 3 cups cooked long grain brown rice, refrigerated overnight
- 2 tablespoons canola or light sesame oil
- 1 teaspoon finely chopped fresh ginger
- 3 cloves garlic, finely chopped
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1 ear fresh sweet corn, kernels cut from cob
- 1 cup frozen peas
- 1 teaspoon toasted sesame oil, more to taste
- 2 eggs or 4 egg whites, whisked
- 1 teaspoon shoyu, more to taste