Fried Rice

By Jahel

Ingredients

• 2 eggs beaten
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil or vegetable oil
• 1 clove garlic minced
• 1 tablespoon cooking oil
• 1 stalk celery thinly bias-sliced (1/2 cup)
• ¾ cup fresh mushrooms sliced
• 2 cups chilled cooked long grain white rice
• 1 medium carrot julienned
• ½ cup frozen peas thawed
• 2 tablespoons soy sauce
• 2 green onions sliced (about 1/4 cup)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a small bowl combine eggs and the 1 teaspoon soy sauce. Set aside.

Step 2

In a wok or large skillet heat the 1 teaspoon sesame oil over medium heat. Add garlic and egg mixture; stir gently to scramble. When set, remove egg mixture from the wok. Roll up cooked eggs and slice. Remove wok from heat.

Step 3

Pour the 1 tablespoon cooking oil into the wok. (Add more oil as needed during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Step 4

Add rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.