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A classic Chinese takeout-style fried rice featuring a fluffy yet crispy texture. This versatile recipe is perfect for using up leftover rice and vegetables while delivering savory, aromatic flavors.
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Prep all vegetables and lightly beat the eggs. → Sauté carrots and onions in a hot wok with oil. → Add garlic and ginger, then scramble eggs on the side of the pan. → Mix in the rice and frozen peas, stir-frying until hot. → Season with soy sauce and sesame oil, then garnish with green onions.
Prep all vegetables and lightly beat the eggs. → Sauté carrots and onions in a hot wok with oil. → Add garlic and ginger, then scramble eggs on the side of the pan. → Mix in the rice and frozen peas, stir-frying until hot. → Season with soy sauce and sesame oil, then garnish with green onions.
A classic Chinese takeout-style fried rice featuring a fluffy yet crispy texture. This versatile recipe is perfect for using up leftover rice and vegetables while delivering savory, aromatic flavors.
Finely dice the carrot and yellow onion. Slice the green onions, keeping the white parts separate from the green parts.
Grate or mince the fresh ginger and mince the garlic cloves.
Crack the eggs into a small bowl and lightly beat them together.
Prepare the day-old rice. If you cooked it recently, spread it on a sheet pan to cool quickly before storing in the fridge.
Heat a wok or large pan over medium-high heat. Once hot, add 2 tablespoons of oil.
Always use day-old rice because it is drier and easier to stir-fry without becoming sticky.
A carbon steel wok is recommended for the best stir-fry results, but a large regular pan also works.
Separate the green onion parts: the whites go in with the aromatics, and the greens are used for the final garnish.
Be careful with white pepper; a small pinch is enough as it can easily overpower the dish.
For a fancier presentation, pack the rice into a small bowl and invert it onto a plate for a rounded mound.
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