I don’t know what it is about Chinese take-out fried rice that I just cannot replicate. It’s like this specific taste that every single place manages to get but I just can’t get it! But, this one is pretty darn good. I will always love Chinese take out the best and I’ve come to terms with it.
But, give this a try and see what you think! Still fabulous, but I definitely have a thing for take out rice.
You seriously can’t go wrong here.
Cook time: 20 min
serves about 2-4
-4 c. cooked white or brown rice, your choice (about 1 1/2 c. dry)
-5 scallions, thinly sliced
-3 celery ribs, diced
-1/2 medium yellow onion, finely chopped
-2 carrots, diced
-2 tsp. grated fresh ginger
-3 eggs, beaten
-3/4 c frozen peas, thawed if possible
-4 tsp. sesame oil
-3 T. vegetable or canola oil
-4 T. soy sauce
-black and white sesame seeds
Heat large skillet over medium/high heat, add 1 T of vegetable oil, and add beaten eggs. Let sit for a minute or two, and then flip like an omelette. Cook for an additional 30 seconds to 1 minute, and transfer to a plate or cutting board to slice into strips or pieces.
Raise the heat to high, and add another tablespoon of vegetable oil, and half of sesame oil (2 tsp.) Sauté onion, half of the scallions, and ginger until golden brown.
Next, add carrots, saute for 2-3 minutes, and then add celery and another tablespoon of oil and 2 tsp. of sesame oil. Sauté for another 2-3 minutes or until veggies are tender. Then, add the peas.
Lastly, add the rice, breaking up with your spatula, and tossing all ingredients in the pan. Add soy sauce and a couple more teaspoons of sesame oil if desired (I personally love the nutty flavor). Toss all ingredients together with your spatula, and let the rice sit in the pan for 1 minute at a time before stirring again. This will ensure crispy rice. Repeat this several times, until rice is golden and somewhat crispy. Add eggs back into rice and combine. Serve and garnish with more scallions and sesame seeds.