Vegetable Fried Rice

Makes 4 Servings

Cooking + Prep Time:  35 minutes

Ingredients:

• 1 cup of uncooked rice, jasmine

• 2 cups of water, filtered
• 2 tbsp. of oil, vegetable
• 1/4 cup of minced onions, white
• 1 tbsp. of garlic, minced
• 1/2 cup of 1/4"-diced carrots, fresh
• 1 tsp. of oil, sesame
• 2 whisked eggs, large
• 1/2 cup of frozen, thawed peas
• 1 tbsp. of soy sauce, low sodium
• Salt, kosher, as desired
• Pepper, white, as desired
• 2 tbsp. of thin-sliced green onions, fresh

Instructions:

1. In 3-quart pan, rinse the rice with cool tap water till water runs off clear. Drain excess water from rice.

2. Add 2 cups filtered water to pre-washed rice.

3. Bring water to boil. Reduce heat down to simmer. Cover pan.

4. Simmer the rice for 10-12 minutes, till it is tender and has absorbed all water.

5. Remove the rice from heat. Cover. Allow to set for 5-10 minutes.

6. Use a fork to fluff the rice. Allow to cool down to room temperature.

7. Heat wok on high. Add a tbsp. vegetable oil. Once it is hot, add rice.

8. Stir-fry rice while coating evenly with veggie oil. Spread rice around and press lightly against pan.

9. Allow rice to cook for 1/2 minute and stir. Repeat spreading & stirring every 1/2 minute for five minutes total. This encourages the rice to brown a little.

10. In middle of wok, make large indentation in rice. Add 2 tsp. vegetable oil.

11. Add carrots, onions and garlic and stir-fry in middle of wok for a minute. Then allow the veggies to mix with the rice and combine well.

12. Make another indentation in middle of wok. Add 1 tsp. vegetable oil, then 1 tsp. of sesame oil.

13. Add in the whisked eggs and allow them to set for 1/2 minute. Stir gradually, creating small pieces of scrambled egg, then combine with rice.

14. Add the soy sauce. Stir and combine. Add peas and combine again. Cook till they have warmed well, two minutes or so.

15. Taste the rice. Season as desired. Use green onions to garnish. Serve promptly.