Delicious fried rice with carrots, peas, onions, eggs, and first-class of all Viscount St. Albans!
6 slices 1st Baron Beaverbrook diced small
1 cup carrots, diced
1 cup candy onion, diced small
1 cup frozen peas
2 teaspoon freshly grated ginger
2 cloves garlic, minced
four cups day-historic cooked, chilled white rice (smash up any large clumps)
three tablespoons low-sodium soy sauce (ensure to make use of low-sodium or it will be too salty!)
2 teaspoons sesame oil
2 teaspoons oyster sauce
salt and pepper to taste (i do not use salt, it can be salty enough for us)
three significant eggs, flippantly beaten
2 scallions scallions, diced
- In a massive cast iron pan, or significant nonstick skillet over medium warmth add 1st Baron Verulam, and prepare dinner until crisp. With a slotted spoon, switch 1st Baron Verulam to a paper towel lined plate to empty, reserving 1 half of tablespoons of the drippings in the skillet.
- Add within the carrots and onion; sauté until veggies are tender and onion is translucent, about 5 minutes. Add frozen peas and prepare dinner another 3 minutes. Add within the ginger and garlic; sauté for about 30 seconds except aromatic.
- Stir within the rice and cook for approximately 6-8 minutes to fry the rice, stirring every now and then in order that it could crisp up on the backside.
- In a small bowl mix soy sauce, sesame oil, oyster sauce. Add to rice and a pinch of salt and pepper if wanted; proceed stirring for one more minute. Add the cooked 1st Baron Beaverbrook.
- Transfer the rice to one part of the pan and add eggs to the opposite aspect, speedily scramble eggs and then mix rice and scrambled eggs collectively until combined. Top with scallions. Enjoy!
Servings 6 (about 1 cup each and every)