Decadent Fried Rice
If you've ever had table-side Hibachi and noticed how happy those chefs are, it's because cooking this way is FUN! This fried rice can either be mixed with your favorite protein or served as a delicious side.
Equipment
- Wok
Ingredients
- 3 tbsp Olive oil
- 1 cup Carrot small dice
- 1 cup White onion small dice
- 2 cloves Garlic minced
- 1 8 oz Can sliced water chestnuts drained
- 4 cups Cooked rice Brown or white
- 1 tsp kosher salt
- 1 tsp Ground black pepper
- 1 tsp Ground ginger
- 2 large Eggs beaten
- 1 cup Peas frozen
- 2 tbsp Sesame oil
- 1/4 cup Soy sauce
- 1/4 cup Teriyaki sauce
- 1/4 cup Sliced green onion for garnish
Instructions
- In large wok, sauté carrots and white onion in 2 Tbsp of olive oil until tender. Approximately 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the water chestnuts. Remove this mixture from wok and set aside.
- Add 1 tbsp of olive oil to wok. Add the rice, patting it down so that it browns. Leave it for at least 3 minutes before stirring. Continue to brown the rice for 3 - 5 minutes. Add the salt, pepper and ginger stirring to combine.
- Move the rice to one side of the pan. Add beaten eggs to the other side and scramble. Once scrambled, stir to combine eggs with rice.
- Add the vegetable mixture to the rice and stir to combine. Add the frozen pease and also stir to combine.
- Mix together the sesame oil, soy sauce and teriyaki sauce. Add this mixture to the rice and stir to combine.
- Garnish with the green onions. Enjoy!