Skillet Fried Rice with Carrots
Ingredients
1 ¼ cup long grain white rice (4 cups cooked)
2 cups water
½ onion, grated
3 cloves garlic, grated
1 cup carrot, shredded (2 small carrots)
2 scallions, sliced
4 eggs (about 1 cup liquid)
1 cup sweet peas
4 leaves kale, de-stemmed and chopped fine
1 cup green cabbage, shredded fine (about 1/16 cabbage)
1 ¾ teaspoon salt
1 teaspoon sesame oil
2 tablespoons neutral oil
2 tablespoons soy sauce
Directions
In a medium pot with a tight-fitting lid, combine rice, water and 1 teaspoon salt. Bring to boil and cover, cooking on low heat for 20 minutes or until water is absorbed and rice is tender.
In a skillet, warm 1 tablespoon neutral oil over low heat. Whisk eggs with ¼ teaspoon salt and pour into an oiled skillet. Allow to firm, lift cooked egg and set aside and allow any remaining liquid egg to firm again. Set eggs aside to cool. Add remaining tablespoon oil to skillet and sauté onion, kale, garlic, carrots, and peas until kale is wilted and vegetables are tender. Stir sesame oil and soy sauce into the vegetable mixture. Incorporate cooked rice into vegetables, stir well. Finally, fold scrambled eggs into the rice mixture. Serve warm.
Makes 8 servings (64oz)