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Fried Rice

Course Side Dish
Cuisine Chinese

Ingredients
  

  • 3 cups cooked white rice (1 cup dry will make this amount)
  • 2 T. sesame oil
  • 1 small yellow onion diced
  • 1 cup frozen peas and carrots thawed
  • 3 T. soy sauce
  • 2 eggs lightly beaten
  • 1 T. scallions chopped

Instructions
 

  • Heat a large skillet over medium heat.
  • Add sesame oil and allow to begin to heat, then add onion, peas and carrots and sauté until tender.
  • Slide veggies to one side of the pan. Pour beaten eggs into the other side of the pan and gently scramble. Once scrambled, mix the egg in with the veggies.
  • Add rice and soy sauce and stir to mix well. Continue to sauté until nicely browned.
  • Add scallion and toss. Serve.

Notes

Make Ahead Options: This recipe comes together pretty quickly as long as the rice is ready to go. I always make the plain white rice early in the day, allow it to cool and then refrigerate until ready to make the fried rice.  I also think the cool rice cooks a bit more easily in the skillet than warm rice does. 
What to serve with it: We eat this with several different Asian chicken dishes that we like including sesame chicken tenders and chicken satay.  You could serve it with so many things; it's so versatile!