Chinese Fried Rice

Yield
5
Cooking Time
20 minutes

Ingredients

  • 3 canola oil
  • 1 onion
  • 1 red bell pepper
  • 2 carrots
  • 1 clove garlic
  • 1 C peas
  • 1 Tbsp ginger or to taste
  • 3 1/2 cooked white rice
  • 2 eggs lightly beaten
  • 1/4 C Shaoxing wine
  • 2 soy sauce
  • 1 Tbsp sesame oil
  • 1/2 tsp Salt and freshly ground black pepper to taste
  • 1/2 C minced cilantro or scallions

Instructions

  1. If using frozen peas, let them defrost.
  2. Prepare the rice by bringing 3 1/2 cups of water to a boil, then add in 1 3/4 cups rice and a tbsp of butter. Stir once, then put a lid on the pot and drop the temperature to low. Let simmer for about 15 minutes, or until the water has been completely absorbed. Scoop into a bowl and let cool.
  3. Chop the onion and bell pepper, and mince the carrots, garlic and ginger.
  4. Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
  5. Add peas to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
  6. Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
  7. Return vegetables to the skillet and stir to integrate. Add the rice wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.