Description
Note: 1 c uncooked rice = 3 c cooked. It's best to use rice that has been cooked the day before and stored in the refrigerator. Freshly cooked rice is too wet and will result in a soggy mess.
I affectionately call this "rule of 3 rice" because of all the threes…
Ingredients
- Vegetable Oil
- White Rice
- Eggs
- Green Onions
- Garlic Cloves
- Soy Sauce
- Salt
- Ground Pepper
- Peas
- Carrot
- Corn Kernel
Instructions
- Whip eggs until they are frothy
- Scramble, then set aside
- Steam carrots until slightly soft
- If using frozen peas & corn, run under hot water to thaw
- Break up any clumps in the rice
- Over medium-high heat, heat oil in a large pan or wok
- Add rice and stir for about 1 minute, until heated through
- Reduce heat to medium
- Add soy sauce, garlic, salt & pepper
- Stir-fry for 1 minute
- Add onions, peas, corn, carrots and eggs
- Stir-fry for 1 minute, until heated through