Finally . . . I've found a great fried rice recipe!!
3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white and green), thinly sliced
1/4 cup grated carrot
3 large cloves of garlic, minced
Pinch red chile flakes
1 tablespoon of minced peeled fresh ginger
2 tablespoons soy sauce (sometimes I substitute a tablespoon of kecap manis)
1 tablespoon toasted sesame oil
3 cups cooked jasmine rice
1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
1/2 cup frozen peas, defrosted in a strainer at room temperature
It may be worth your while to have EVERYTHING prepped to go BEFORE you start cooking.
Directions
Heat 1 tablespoon of the vegetable oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
Wipe out the pan with a paper towel and heat the remaining vegetable oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
