It's time you learned how to make fried rice. Try this recipe once and I guarantee that you will never order take-out again.
There are many ways to make fried rice (meat or vegetable) and it's a great way to use up some leftover veggies. My boyfriend and I crave Chinese food a lot and I'm surprised it took us this long to make our own fried rice. Usually we buy the frozen one from Trader Joe's, but tonight we felt adventurous.
I have made this twice, once with a regular skillet and once with a wok (borrowed from my grandma). There's no doubt that this is best made with a wok, but don't fret if you don't have one, a regular skillet will work. The below recipe is written for a wok, so if you are using a skillet you may have to slightly adjust or add more oil so the rice doesn't stick. Also feel free to add more or less of the vegetables mentioned below. I, for example, prefer 2 eggs instead of 1.
Ingredients:
2 cups cooked jasmine rice
2-3 tbs high-heat oil (such as canola or vegetable)
1 small onion, chopped
1 carrot, peeled and diced (you can also buy shredded carrots and chop that up to make your life easier)
2 scallions, sliced
2 garlic cloves, minced
2-3 tbs soy sauce (or to taste)
2 tsp sesame oil (or to taste)
White pepper (this is expensive so you can use black pepper instead)
2 eggs
1 cup frozen peas
Directions:
Cook rice according to package directions (you can make this 1 day ahead). Transfer to a medium bowl to avoid it sticking to the pot. Heat 1/2 tbs oil in a large wok over high heat until oil is smoking. Add 1/2 of the rice and cook until rice is pale and toasted, about 3 minutes. Transfer cooked rice to a serving dish and repeat the above steps with the remaining rice. Return the first portion of rice into the wok and leave a space in the middle. Add more oil, then add onion, carrot, scallions and garlic and cook for about 1 minute or until fragrant. Combine with rice. Add soy sauce and sesame oil to taste, toss and cook. I would start with 1 tbs soy sauce and 1 tsp sesame oil, season with sale and pepper, then add more soy sauce and sesame oil if needed. Push rice to the side again and add another 1/2 tbs oil. Break the eggs, scramble, then toss together with the rice. Add desired amount of frozen peas and toss until they are thawed. Transfer to the serving dish (which you used to let 1/2 the rice sit) and serve warm.
Recipe from Serious Eats