Fried Rice

February 2008
Fried Rice

by 1 people

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Look for lemongrass stalks among the exotic fare in the produce section; you can also find them at an Asian market.

Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 6 cups cooked white rice, at room temperature
  • 4 large eggs
  • 1/4 cup fish sauce
  • 1 stalk lemongrass, finely chopped
  • 1 teaspoon chili paste
  • 1 teaspoon pepper
  • 1/4 cup vegetable oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 1 10 ounce bag  frozen peas and carrots, thawed
  • 1/4 cup cilantro leaves, chopped
  1. In a large bowl, fluff the rice with a fork. Add the eggs and stir until just combined.
  2. In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper. Stir into the rice mixture.
  3. In a large, heavy skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the peas and carrots and cook until heated through, about 3 minutes. Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes. Stir in the cilantro.
Tip Get ahead
  • Cook the white rice the day before.