Fried Rice

I cannot make Asian style noodles to save my life, fortunately I don’t find myself in many life or death noodle situations. I can, however, make a pretty good fried rice, and now you can too.

Step 1

2 medium sized Carrots, peeled and diced

1 Celery stalk, sliced 

Heat a 12″ skillet over medium-high heat, add celery and carrots. Saute until veggies are slightly soft and just beginning to brown, about 1-2 minutes.

Push all off the cooked vegetables to one side of the skillet.

Step 2

2 large Eggs

4 cups cooked Rice

In a small bowl, break open your eggs then beat them really well. They should be a uniform yellow color, with none of the egg white showing. A good way to check to see if you did a good job is to run a fork through it, if you catch any stringy bits you know you need to beat it more.

Pour the eggs into the skillet, just onto the part where you have cleared away the vegetables.

Cook the eggs, stirring them around the pan and breaking them up into small pieces, until they are cooked through.

Stir in rice, cook for 1 minute more to heat rice through.

Step 3

2 Tablespoons Soy Sauce

2 Tablespoons Rice Vinegar

1 Tablespoon Mirin

1 teaspoon Sesame Seed oil

1 cup frozen Peas

Combine soy sauce, vinegar, mirin, and oil in a small bowl. Pour sauce over rice mixture, stir to distribute evenly. Stir in peas. Cook for 1 - 2 more minutes until peas are cooked. Serve.

Disclaimer: I am not Asian

~ Julia :)