Fried Rice

Whenever I cook rice, I always make extra just so I can make this fried rice the following or a couple days later. It’s the perfect substitute for plain rice and it takes a very short time to prepare. Not only is it delicious – much better than takeout, but it can be served on its own as it constitutes a perfectly balanced meal, with carbohydrates, protein and vegetables.

You can used freshly cooked rice (I’ve done it a couple of times), but day old cold rice is so much better because it separates easily. Be cautious about the amount of salt you use because the soy sauce already contains a lot of salt, unless you are using low sodium soy sauce. I used about a quarter of a teaspoon.

Fried rice is so versatile. You can use shredded chicken, green beans, cooked black beans; customize it according to whatever you have. Enjoy this Asian classic on its own or with roasted chicken and your favorite steamed vegetables or vegetable salad.

Here’s how I make it

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Fried Rice

Ingredients

• 3 cups leftover cooked rice
• 2 medium sized carrots, diced
• ½ large onion, diced
• 2 garlic cloves, minced
• 2/3 cup frozen peas
• 2/3 cup frozen sweet corn
• 3 tbsp. soy sauce
• 1 tsp. sesame oil
• 3 tbsp. vegetable oil
• 3 eggs
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pan on medium heat.
2. Add the carrots and onions and sauté for about 5 minutes until the carrots are tender. Add garlic and the sesame oil and sauté for about a minute. Season with a little salt.
3. Using a wooden spoon, move the contents to one half of the pan. Scramble the eggs on the other half of the pan. Afterwards mix everything up. Add the peas and sweet corn and soy sauce. Cook for about a minute.
4. Add the rice and mix everything well until heated through.

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