Our Favorite Fried Rice
Our Favorite Fried Rice
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add cippollini onion and pepper flakes, to taste. Cook until onions soften, stirring occasionally.
Next add carrots. Cook until carrots soften.
Increase heat to medium-high and stir in cooked rice butter, vinegar and soy sauce (and fish sauce). Stir-fry for a few minutes minute.
Add spinach and bok choi, cook 1 minute more.
Crack eggs and mix into rice mixture until cooked. Remove from heat.
Garnish with peanuts, if desired.
Ingredients
Directions
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add cippollini onion and pepper flakes, to taste. Cook until onions soften, stirring occasionally.
Next add carrots. Cook until carrots soften.
Increase heat to medium-high and stir in cooked rice butter, vinegar and soy sauce (and fish sauce). Stir-fry for a few minutes minute.
Add spinach and bok choi, cook 1 minute more.
Crack eggs and mix into rice mixture until cooked. Remove from heat.
Garnish with peanuts, if desired.
