Hi Jessica, I was looking for a fried rice recipe and clicked on your Easy Fried Rice recipe. My husband is on a low sodium diet and the nutritional information at the end of the recipe is so helpful. Thank you Philda! Thanks for the recipe! Heat a wok or large skillet over high heat. Just make sure that it yields 4 cups of rice, as each variety cooks up to different volumes. It is also often a well-tolerated food for many people with allergies and sensitivities. Add 1 tablespoon of vegetable oil, once hot add in the rice. Stir in rice and soy sauce; heat briefly then transfer rice to a bowl. Allow to cook for 30-seconds, then stir. Chinese fried rice made with fragrant jasmine rice, carrots, peas, and scrambled eggs. I ADDED SOME PEAS TO IT. If using cooked day-old rice, break it into individual pieces with your fingers before adding to the pot. I then added the rice to the veggies with about 1/4 cup soy sauce. Repeat the spreading and stirring every 30-seconds for 5 minutes total to encourage some light browning on the rice. Pour in the egg and cook, swirling the pan to coat the base. Add cooked rice to the pan and toss together. Add the pumpkin, peas and corn. https://www.woolworths.com.au/shop/recipedetail/1129/fried-rice Pour in the whisked eggs and scramble until small curds form. Thanks for the post. To cool the rice quickly, spread on a sheet pan until it reaches room temperature, or chill in the refrigerator for 5 to 10 minutes. Remove egg from the pan and set aside. Remember to think about your phrasing - rather than “you should eat it together,” try “I’m having my rice with the juicy corn. Even my husband ate it and he usually won’t eat fried rice. Prepare rice according to packet directions, allow to cool. This was sooooo good! Any suggestions? 1 cup 472 4.7 g 560.1 mg 18 g 63.9 g 12.6 g 170 mg Keywords:: fried rice, rice, recipe, cookies and cups, dinner, asian, skillet recipe Stir in rice and cover. Heat oil in a large frying pan over medium heat. Medium-grain like Calrose or brown rice can be used, but incorporate when chilled or day-old as it is stickier. If larger pieces of the egg are preferred, cook them first, breaking into the desired size, transfer to a plate and reserve, then and add back to the end of cooking right before serving.  (Review from Allrecipes US | Canada). Love this recipe? Roughly break the egg up with a wooden spoon. Scramble the eggs in the same frying pan, then stir in rice. I just use rice, soy sauce, egg, ginger and spring onions. Thanks for the recipe! Recipe by: It’s hard not to eat every light and fluffy morsel. Jessica GavinPublished on September 24, 2018. Fluff with a fork and drain any excess water. Happy I bought it. It is also often a well-tolerated food for many people with allergies and sensitivities. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. This easy stir-fried dish turns plain white rice into flavorful grains lightly seasoned with soy sauce and tossed with colorful vegetables. I WILL MAKE AGAIN. That doesn’t mean that a fresh pot of rice can’t be used, especially when the craving hits. Make another large well in the center, add in 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Please read my disclosure policy. I changed this up a bit to make it a little more healthy. You do need to make sure that you add the fresh ginger because without it...it is just too plain. I like that you explain in detail why you do something when cooking. Add the mushrooms back in when you add in the other vegetables. I’ll certainly make this again as it was pretty easy to put together. Scrape down the sides of egg, until completely cooked. Fry the rice by lightly browning in a pan or wok. I made this last night for dinner. I would thinly slice the mushrooms and stir fry it in some oil first, then set it aside and cook the rice. Heat half the oil in a large wok or frying pan over a medium-high heat. Easy and delicious every time. Rice is often a winner for fussy kids – it has a plain appealing taste, texture and colour. Heat the remaining oil in the wok/pan over a medium-high heat. Add onion, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with rice to combine. Stir-fry the rice to evenly coated with oil, then spread and lightly press around the pan.

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