I have always loved fried rice. Growing up, my mom used to make it without any vegetables, so that kind of stuck for me. I remember the first time ordering fried rice at a Chinese restaurant; I was completely surprised to find peas and carrots in it. Though I omitted the veggies when I made it, you can definitely add peas and carrots if you so desire. Another thing my mom used to do was, instead of using the full amount of soy sauce, she would add brown sauce. I’m not sure why exactly – perhaps it was to cut down on the saltiness and still get the color – but I love soy sauce and definitely think fried rice tastes exceptionally better with it.
1-1/2 cups frozen peas and carrots (optional)
4 Tbsp. extra virgin olive oil, divided
1/2 cup diced onion or 1-1/2 Tbsp. minced onion
2 large eggs
1 tsp. salt
pepper to taste
4 cups cold, cooked rice
1-2 Tbsp. soy sauce
In a saucepan, boil peas and carrots 3 to 5 minutes; drain and set aside. Heat 2 Tbsp. oil in a wok or frying pan. Add the onion and sauté. Stir in the peas and carrots. Add the eggs, salt and pepper and scramble until no longer runny (but not dry). Remove the eggs and clean out the pan. Add the remaining oil and rice. Stir fry for a few minutes using a wooden spoon to break it apart the rice. Stir in the soy sauce until blended. When the rice is heated through, add the scrambled eggs, peas and carrots back into the pan. Serve.