The recipe is so easy, and I found that when I didn’t have leftover rice and had to make the rice, it still turned out great. I just made sure the rice was fluffy and not sticky. In the Notes you will find my method of cooking the rice when I don’t have leftovers.
With it only taking about 20 – 30 minutes – depending on if your rice the rice – there is no need to order out. Easy, delicious, and less expensive – you can’t go wrong!
Ingredients
Vegetable oil or any mild oil of your choice
3-4 eggs – lightly beaten
1 small onion – chopped
2 small carrots – diced
1 clove garlic – chopped
½ cup frozen peas
2 green onions – trimmed and sliced into rounds
1 Tbsp. – anchovy paste or fish sauce
2 cups long-grain rice – cooked and chilled
1 Tbsp. light soy sauce or more depending on taste
1 Tbsp. low sodium dark soy sauce
Ground black pepper
1 cup leftover chicken, pork, or whatever meat you want to use – optional
Directions
Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
Pour in the eggs and scramble, scraping the bits that stick to the wok.
Once cooked, remove from the wok, and set aside.
If needed, add a bit more oil. Add the onion and carrots, cook for a few minutes, and add garlic. Stir for about 30 seconds more.
Stir in the anchovy paste.
Add in the rice, increase the temperature, and add the soy sauce, seasoning, egg, and any precooked meat you are using.
Add the frozen peas.
Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes). Let the mixture sit for about 30 seconds a few times while stir-frying to get the rice to turn darker on some pieces.
Taste and add more soy sauce or seasoning needed.
Garnish with green onion slices and serve hot.
Notes
• It is best to use leftover rice but if you need to make the rice, I learned a little trick. When you make the rice, bring it to a boil and let it boil for a minute before covering. Cover, lower heat to simmer and let it simmer for about 5 minutes or until you can see ½ the rice above the water. Then cut the heat off, don’t remove the cover, and let it sit for about 15 minutes. Remove cover, fluff the rice with a fork, and leave the cover off. The rice should be fluffy and not sticky. If you need to “dry out” the rice a little more, heat a skillet over medium heat, put 2 cups of rice in the pan and stir it around for a couple minutes to dry it out. Remove from heat and set aside until needed.
• Eggs: Only cook the eggs until they are soft and a little undercooked. This prevents the egg from becoming rubbery. Also, remember to wait until the end to add the eggs back to the fried rice.
• Anchovy Paste: Fish sauce can be substituted but it is salty so make sure to taste before adding any additional salt – for instance more soy sauce.
• Soy Sauce: If you do not have dark soy sauce, just replace with regular soy sauce.