"A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need."
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
- Read our picks for the best non-stick cookware to make cooking your favorite recipes that much easier.
Per Serving: 261 calories;8.4 g fat;39.7 g carbohydrates;5.8 g protein;46 mg cholesterol;381 mg sodium.Full nutrition
Source: Read Full Article