Chinese Fried Rice

 

Chinese Fried Rice 

2 cups cooked rice (I used brown rice)
1 shallot chopped very fine
1 carrot chopped very small
3/4 cup frozen peas thawed
3 eggs beaten and scrambled, then chopped
2 tablespoons gf soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon powdered ginger
pepper to taste

Cook two cups of rice al dente the day before. If using starchy rice, rinse rice three times before cooking. Spread rice on a cookie sheet and refrigerate overnight. Don't cover rice, unless it is with parchment paper; you want the rice to dry out. The next day in a wok or cast iron pan put some of the olive oil, sauté finely chopped shallot till soft. Separately steam finely chopped carrots till soft. Thaw frozen peas. Add room temperature rice and all other ingredients to pan or wok (except eggs), heat till rice is crispy.

Beat room temperature eggs then scramble in a separate pan, chop scrambled eggs, then set aside. If using a wok, use the wok to scramble the eggs, pushing the rice mixture aside till eggs are scrambled then mix into rice ingredients. Don't overcook the eggs. Those eggs look really golden, don't they? Cooking the eggs separately and chopping them up really worked out better for this recipe. Adjust seasoning and add more soy sauce and sesame oil if needed. I wanted to add some green onions and bean sprouts but didn't have them so did without. Some recipes include pre-cooked finely chopped chicken, pork, ham or shrimp, do so if you prefer. Serve immediately.

Enjoy.