Faster Than Takeout Fried Rice
A quick and easy recipe for fried rice that takes less time than it would take to get takeout! It's also the perfect way to use up leftover rice!
Servings: 2 large or 4 small
Ingredients
- 1 tablespoon canola oil or any other light, flavorless oil
- 1 large egg beaten
- 1 pinch salt
- 1 cup peas and carrots defrosted
- 1/2 teaspoon granulated garlic powder or more
- 2 cups rice cold, cooked at least one day prior (I used basmati rice)
- 1/2 teaspoon black pepper
- 4 teaspoons soy sauce
- 2 scallions sliced very thinly
- 1 green thai chili pepper sliced very thinly (optional) (also known as Birds Eye Pepper)
- 1 teaspoon sesame oil
Instructions
- Beat the egg in a small bowl with a pinch of salt and set aside for later use.
- Heat the canola oil in a large nonstick skillet. Scramble the beaten egg in the skillet for 30 seconds then add the peas and carrots and cook for 1 minute.
- Add the granulated garlic powder and the cold rice to the skillet and continue to cook for another minute or until the rice is completely heated through. Sprinkle the black pepper, soy sauce, scallions and thai chili pepper and continue to cook for 1 minute. Toss and mix all ingredients well.
- Drizzle with sesame oil and toss once again. Enjoy!
