*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
So good, so simple, so colorful and pretty. As I always do, I cooked the egg separately like a crepe, then rolled it up like a cigar and sliced it into ribbons, chiffonade style. I cooked the rice and carrots ahead of time as well, the carrots nuked in a bit of water. After cooking the rice I spread it out on a cookie sheet and refrigerated it until it was good and cold (the best way of doing fried rice). Once I was ready to put this together for supper, it was an absolute snap. For really authentic and delicious flavor, I added a wee drizzle of toasted sesame oil. Topped with sautéed shrimp and scallops, with some steamed asparagus on the side, this was a dinner I'll probably dream about - or at least think about the next time I get hungry!
Very tasty and easy! I recommend making your rice ahead of time and chilling or using leftover rice. Start with cold rice (make sure it's broken apart -- don't throw any stuck-together hunks into the pan). I increased the soy sauce to 1 tablespoon, used peanut oil instead of canola oil (personal preference when cooking Chinese dishes), added a little fresh grated ginger with the garlic, and added a tablespoon of toasted sesame seeds at the end before serving. I omitted the frozen peas (don't really like them) and used shelled edamame instead. Yummy dish that can easily be adapted to use what you have on hand. I will be making again and again and will add meat and seafood to make it a quick and easy main dish. Thank you for sharing your recipe!
This is a good recipe with the right proportions but I think the instruction to scramble the eggs first is unnecessary. I made a well in the rice added a small squirt of oil poured the beaten egg into the well and scrambled it with my hoak. Then I added the soy sauce salt & pepper and tossed it all together. I only used 1 egg but it was a Large one. 2 Medium eggs would be about right for 4 cups of rice. I'd give it 4.5 stars if I could but as written it loses a star for the extra unneeded step of scrambling the egg and removing it from the pan. I think scrambling it last keeps it tender where letting it rest for 5 minutes may make it a little chewy. Otherwise excellent recipe for straight up fried rice.
Excellent! However I must be lazier than some I simply use frozen mixed vegetables microwave them and throw them in the mix with what ever leftover meat that I have. I also am one to cook the egg separately then add later. I like to keep the egg yellow as opposed to mixing the egg and soy sauce together which doesn't affect the taste just the color.
This is a simple and quick recipe. It is darn good. I added shrimp cuz I had some in the freezer and I used a bag of frozen peas and carrots which worked just fine. I spent more time looking for the recipe I used last time than it took to make this. I am underlining this recipe!
Better than delivery! Thanks for the recipe Shylah. I made this as is with the exception of adding chicken. I lived in NYC most of my adult life and can say with confidence had some of the best Chinese food in the world. I now live in an area where finding a Chinese restaurant is a challenge..."necessity is the Mother of invention", and since my fiance and I had a craving...every bit as good as Canal Street! This one is a keeper. Thanks again.