Fried Rice

  • 1 cup uncooked jasmine rice, (180g)
  • 2 cups water, (480ml)
  • 2 tablespoons vegetable oil, (30ml) divided
  • 1/4 cup minced white onion, (30g)
  • 1 tablespoon minced garlic, (10g)
  • 1/2 cup diced carrots, (70g) 1/4-inch dice
  • 1 teaspoon sesame oil , (15ml)
  • 2 large eggs, whisked
  • 1/2 cup peas, (65g) frozen, defrosted
  • 1 tablespoon soy sauce , (15ml)
  • kosher salt, as needed for seasoning
  • white pepper, as needed for seasoning
  • 2 tablespoon thinly sliced green onions, (6g)
  1. In a 3-quart sized saucepan, rinse uncooked rice with cool water until it runs clear, then drain off excess water.
  2. Add 2 cups of water to the washed rice.
  3. Bring water to a boil and then turn down heat to a simmer and cover with a lid.
  4. Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.
  5. Remove rice from the heat and allow to sit covered for 5 to 10 minutes.
  6. Fluff rice with a fork and allow to cool to room temperature while preparing the other fried rice ingredients.
  7. Heat a wok or large skillet over high heat.
  8. Add 1 tablespoon of vegetable oil, once hot add in the rice.
  9. Stir-fry the rice to evenly coated with oil, then spread and lightly press around the pan.
  10. Allow to cook for 30 seconds, then stir. Repeat the spreading and stirring every 30 seconds for 5 minutes total, to encourage some light browning on the rice.
  11. Make a large well in the center of the pan and add in 2 teaspoons of vegetable oil.
  12. Add onion, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with rice to combine.
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