We ordered Chinese food the other day while my parents were visiting and had tons of white steamed rice leftover. I usually end up throwing away the white rice but this time I wanted to find a way to create a new dish with it instead of wasting food.
If you've eaten at a Japanese restaurant where they cook on the hibachi grill in front of you, you can see exactly how they make fried rice and all the ingredients that go into it so I wanted to try to recreate that although I switched it up a bit like using coconut oil instead of butter.
Total cook time: 15 minutes
Ingredients:
3 cups cooked white rice
1 tbsp. coconut oil (or butter)
1 tbsp. sesame oil
4 tbsp. low sodium soy sauce
3 tbsp. water
3 carrots, chopped
1 cup frozen peas
1 tsp. minced garlic
2 eggs (optional)
I had all intentions of adding eggs in this recipe but just forgot to do it.
What To Do:
Heat skillet over medium heat and melt coconut oil with minced garlic. Add chopped carrots and cook covered for approximately 5 minutes stirring occasionally. Beat the eggs in a small bowl and add to the skillet along with frozen peas, stirring the eggs quickly to scramble. Cook covered for 3 minutes or until peas have thawed fully. Add white rice to the skillet and mix well with carrots and peas mixture. Pour soy sauce, water and sesame oil over rice and mix well (if the rice is still slightly dry you can add more water or soy sauce to moisten). Cover skillet and cook rice on medium-low until fully heated for approx 7 minutes, stirring occasionally.
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