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Fried Rice

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Cooking oil

  2. 2 Eggs - lightly beaten

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  5. 3 cups 480g / 16oz Cold cooked long-grain rice - fluffed

  6. 3/4 cup 82g / 2.9oz Frozen peas and carrots - thawed

  7. 3/4 cup 46g / 1.6oz Diced char siu (barbecued pork) - store bought

  8. 1 1/2 tablespoons 22ml Soy sauce

  9. 4 Green onions - thinly sliced

Instructions Jump to Ingredients ↑

  1. Place wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add eggs, salt and pepper; cook until lightly scrambled. Use spatula to move eggs to the side. Add remaining 1 tablespoon oil. Add rice; stir for 2 minutes.

  2. Add peas and carrots, and char siu; stir to mix well. Add soy sauce and green onions; stir-fry 1 minute.

  3. This recipe yields 4 servings.

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