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neutral oil onion red bell pepper carrots garlic peas ginger white rice eggs Shaoxing wine soy sauce sesame oil salt cilantro
Viewed: 29 - Published at: 8 months agoIngredients
- 3 tablespoons neutral oil, like canola or grapeseed
- 1 medium onion, peeled and roughly chopped
- 1 red bell pepper, stemmed, cored and roughly chopped
- 2 carrots, peeled and finely minced
- 1 tablespoon minced garlic, or to taste
- 1 cup peas (defrost if frozen)
- 1 tablespoon minced ginger, or to taste
- 3 to 4 cups cooked white rice, cooled
- 2 eggs, lightly beaten
- 1/4 cup Shaoxing wine, or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and freshly ground black pepper to taste
- 1/2 cup minced cilantro or scallions
Method
- Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high.
- When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 1 0 minutes.
- With a slotted spoon, remove vegetables to a bowl.
- Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot.
- Remove them to the bowl.
- Put remaining oil in the skillet, followed by garlic and ginger.
- When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil.
- When the rice is well coated, make a well in the center and break the eggs into it.
- Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate.
- Add wine or water and cook, stirring, for approximately 1 minute.
- Add soy sauce and sesame oil, then taste and add salt and pepper if necessary.
- Turn off heat, stir in the cilantro and serve.
