Fried Rice Restaurant Style
Theresa Shea
I have learned that I must double or even triple this recipe because everyone who tries it...can’t get enough of it!
ingredients
- 2 cups enriched white rice
- 4 chicken or beef broth
- 2/3 cup grated baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
- 1 cup cooked chicken diced
directions
- 1
1. In a saucepan, combine rice and broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- 2
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- 3
3. Heat wok over high heat. Pour in oil, then stir in carrots, chicken and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Source: Mom
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