Fried Rice is necessary to go with my Baked General Tso’s Chicken ! If I’m going to make my General Tso’s, then I should make the fried rice to go with it, right? I feel that would make everything more authentic. Besides, I have all of the ingredients handy and I don’t need to go out in the nasty weather to buy it. I know sometimes cooking seems like a lot of work, but there’s a sense of pride and satisfaction that goes into proving to yourself that you can make something without buying it.
It’s important to use cooled rice. Make this ahead of time and place it in the fridge to chill. I made about 6 cups of Jasmine rice and saved the extra in the fridge for those in this house who need plain food or freak out whenever they see a vegetable. To get the process started, you will need 2 scrambled eggs. Drizzle a little olive oil in a wok/pan and continuously whisk eggs until cooked resembling small bits. Remove and set aside.
Next. sauté the onion. carrots and peas until onions are translucent, about 5 minutes. Stir in the garlic and cook for about 30 seconds until fragrant. I actually used matchstick carrots since I had a bag open. They were so much easier to chop up and I didn’t have to peel and cut first! They were a definite time saver!
Finally, toss the cooled rice, soy sauce and oyster sauce together. Add it to the pan with the veggies. Stir in pan/wok for about 3 minutes. Top with the scrambled eggs, green onions and drizzle the toasted sesame oil, a finishing oil, on top. Stir gently distribute ingredients.
Boom! Just like that, you’re done!! Eat this Fried Rice as a side or top it with your favorite homemade Chinese dish. Refrigerate any leftovers.
Ingredients
- 2 large eggs, beaten
- 2 T butter, divided
- 3/4 c white onion, finely diced
- 3/4 c carrots, finely diced
- 3/4 c peas
- 4 cloves of garlic, minced or pressed
- 4 c cooled Jasmine Rice
- 1/4 c low sodium soy sauce
- 1 T oyster sauce
- 3 green onions, thinly sliced
- 1 t toasted sesame oil
Instructions
- In a wok or pan, whisk eggs and cook in a drizzle of olive oil until finely scrambled in texture. Remove and set aside.
- Sauté vegetables in more butter, until onions are translucent. Stir in garlic and cook until fragrant, about 30 seconds.
- Combine cooled rice with soy and oyster sauce and saute over high heat with veggies for about 3 minutes or until rice starts to obtain a brown color.
- Add in the green onions, sesame oil and finely scrambled eggs. Toss gently to uniformly distribute ingredients.
- Serve it as a side dish or top it with your favorite homemade Chinese food. Refrigerate any leftovers.
