Vegetable Fried Rice

By peach106

Ingredients

• 3 tablespoons peanut oil, divided
• 2 large eggs, lightly beaten with a pinch of kosher salt
• 4 scallions (white and green), thinly sliced
• 1/2 cup chopped carrot
• 1 cup sliced mushrooms
• 1 large clove garlic, minced
• 1 teaspoon minced fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 3 cups cooked long-grain rice
• 1/2 cup frozen peas, defrosted

Details

Servings 4

Preparation

Step 1

Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. Lift the edge of the egg to allow any uncooked egg to run to the center. As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, then cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes.