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FRIED RICE, IS SO NICE….

Especially when you have leftover rice and you don’t want tot waste it. This can be done with any type of rice and what ever you have for veggies in the fridge. Try this with peppers & onions too. Leftovers re-born!

WHAT YOU NEED:
2 cups of cooked rice
1 Cup Peas (fresh or frozen)
1 Cup Carrots, chopped small, even with the peas
1/4 Cup chopped Scallions (1/2 in sauce 1/2 for garnish)
2 Tbls Olive oil (or any oil to cook in)
FOR THE SAUCE:
1/4 Cup Soy Sauce
1/8 Cup scallions
1 Tbls Honey
1 tsp Sesame Oil (for flavor, not to cook in)
2 Tbls red wine vinegar
2 Tbls Sesame Seeds

WHAT YOU DO:
In a bowl mix together Soy Sauce, Honey, Sesame oil, Vinegar & 1/2 of the sesame seeds.
In a large saute pan or Wok if you have one…I do not (I don’t want one Mom, I don’t have room for it) heat the oil on Med/high heat.
Add the carrots and saute for 3 minutes or so to get the carrots a little tender.
Add in rice and scallions, let it cook about 5 minutes. (you want to fry it so don’t stir it. Let it cook for the few minutes then using a spatula flip it like you are making a pancake. It will not stay together but just to give you a visual) Cook for about 5 more minutes.
Add the peas
Pour the sauce in a tablespoon at a time. You don’t necessarily need all the sauce it depends on how you like it. It will absorb into the rice so after you add about 1/2, taste it then add more if you want.
Once it is done serve immediately and garnish with scallions and sesame seeds.
Enjoy – T

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6 Comments (+add yours?)

  1. veghotpot
    Apr 23, 2012 @ 13:09:12

    I love how colourful the fried rice is!

    Reply

  2. Desi Chick
    Apr 23, 2012 @ 16:30:14

    Do you ever use Kejap Manis instead of the regular soy sauce in any of your recipes? BTW, love the toasted sesame seeds at the end, nice crunch. Your cauliflowers look really wonderful too.

    Reply

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