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Fried rice is one of my favorite Chinese dishes because it goes well with anything (sweet and sour chicken, anyone?) or can be a meal of its own with some cooked ham, chicken or beef.  Here’s a basic fried rice recipe that’s quite delicious and versatile.



2 cups white rice, cooked (if you have chilled leftover rice in your fridge, it works even better than freshly steamed rice)
2/3 cup chopped carrots, fresh or frozen
1/2 cup green peas, frozen or canned
1/2 medium onion, chopped
3 green onions, diced
2 Tablespoons vegetable oil
2 eggs
1/2 teaspoon garlic, minced
1/2 teaspoon ground ginger
Soy sauce to taste
Sesame oil to taste (optional)

In a small saucepan, boil carrots for about three to five minutes.  Drop peas in during last minute (the veggies should be tender but firm, not mushy).


Heat frying pan or wok over high heat.  Pour in oil and add onions.  Cook until tender and translucent.


Add the carrots and peas and toss.  Stir in cooked rice and drizzle with soy sauce, garlic and ginger.  Turn frequently for about five minutes or until heated thoroughly.


Once veggies and rice are hot, move to the side and make a small hole in the center of the frying pan.  Crack and scramble eggs until cooked.

Lastly, drizzle rice with sesame oil (if desired), sprinkle in green onions and mix well.  Serve hot.

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