10-Minute Fried Rice

Jessica’s 10-Minute Vegetable Fried Rice

Yield: 4 Servings

Ingredients

• ¼ cup soy sauce
• ¼ cup toasted sesame oil
• ½ teaspoon fresh grated ginger
• 2 cloves garlic, peeled and minced
• ½ teaspoon Kosher salt
• ½ teaspoon crushed red pepper flakes
• ¼ cup canola oil
• 4 eggs, beaten, set aside
• 1 carrot, peeled and diced
• 1/2 cup frozen or fresh peas
• ½ onion, peeled and diced
• 1 stalk celery, diced
• 4 cups cooked, cold rice
• 4 scallions, chopped

Method

1. In a small bowl mix soy, sesame oil, ginger, garlic, salt and red pepper flakes. Set aside.
2. Heat 2 tablespoons oil in a wok over high heat. Scramble the eggs, remove, set aside.
3. Heat 2 more tablespoons oil in the wok over high heat. Saute carrot, onion and celery.
4. Add rice and stir until rice is hot and vegetables are incorporated.
5. Add sauce mixture you set aside earlier. Wok fry the rice.
6. Stir fry to heat thoroughly. Add additional oil if needed.
7. Serve hot. Garnish with scallion.

Enjoy!