Chinese fried rice is probably the most popular take-out food, it’s quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.
YIELD
2 servingsPREP
10 minCOOK
8 minREADY
20 minIngredients
Directions
In a medium nonstick skillet, heat ¼ teaspoon vegetable oil over medium heat until hot.
Add beaten eggs, and cook without stirring for about 2 minutes or until the eggs are set.
With a spatula turn the egg round over, and cook the other side for another 1 to 2 minutes until golden and slightly brown on the edges.
Transfer the egg round onto a cutting board, half and thinly slice the cooked egg.
Place on a plate and set side.
Add the remaining oil into the same skillet, and heat over medium-high heat.
Add the onions, stirring constantly, and cook for 5 minutes until the onions are browned.
Add the garlic, ginger and mushroom, stirring occasionally, and cook until the mushrooms are browned, about 5 minutes.
Stir in the bell peppers and carrots, and cook for about 2 minutes until tender but still crispy.
Add the broccoli, and cook for another 2 to 3 minutes, until all the veggies are tender.
Stir in the cilantro and rice, mix well.
Meanwhile whisk together all the sauce ingredients in a bowl.
Pour the sauce over and stir until well combined.
Cook for another 2 to 3 minutes until heated through.
You may adjust the seasonings if desired.
Divide between two serving plates and top with scallions.
Serve right away.
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