From this blog. This is my favorite fried rice I’ve ever made! I added 3/4 lb cooked chicken, reduced the eggs to 4 (I would reduce oil that the eggs are cooked in next time), cut baby carrots and steamed them in the microwave for 2 minutes before adding them to the wok, and I cut the sugar in the sauce by 1/3. Yum! I will make this again. 2 cups of dry rice makes about 4 cups cooked. Perfect for this recipe with leftovers.
- 4 tablespoons olive oil (for the pan)
- 6 eggs, lightly beaten
- 2 garlic cloves, minced
- 1/2 cup broccoli, chopped
- 4–5 stalks asparagus, chopped (optional)
- 1/2 cup carrots, chopped
- 1/2 cup sugar snap peas or frozen peas, chopped
- salt and pepper, to taste
- 4 cups of cooked brown rice
- Sweet Soy Sauce (see recipe below)
- 1/4 cup parsley, finely chopped (optional)
- For Sweet Soy Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1–2 tablespoons butter
- 2 tablespoons minced onion
Instructions
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat; swirl to coat.
- Pour eggs into pan; cook for 2 minutes or until set, stirring a few times. Remove eggs from pan.
- Add the remaining 2 tablespoons oil to pan. Add vegetables; stir-fry until softened (do not let garlic burn). Season with salt and pepper while it’s cooking.
- Add rice. Stir-fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy sauce, and salt and pepper to taste. Top with parsley. Toss to combine.
- For the Soy Sauce: Bring soy sauce, brown sugar, butter and minced onion to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.
