Author Notes
A simple fried rice made with leftover brown rice and carrots (but almost any vegetable would work well.) —Erin (Naturally Ella)
Ingredients
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2 tablespoons
peanut oil, divided
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1/4 cup
diced onion
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1/2 cup
diced red pepper
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1 cup
diced carrots
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2 cups
cooked brown rice
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3 tablespoons
soy sauce
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1 tablespoon
rice wine vinegar
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1 tablespoon
mirin
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2
eggs
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2 tablespoons
toasted sesame seeds
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2 tablespoons
minced cilantro, for serving
Directions
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In a large skillet set over low heat, heat 1 tablespoon peanut oil. Stir in the onion and red pepper, cooking until tender, 5 to 6 minutes. Add diced carrots and continue to cook for another 5 to 6 minutes, until carrots are slightly soft. Stir in brown rice, soy sauce, rice vinegar, and mirin, cooking for 2 to 3 more minutes to fry the rice.
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Create a large well in the center of the rice and add remaining tablespoon of peanut oil. Whisk the eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds, then serve hot with a sprinkle of cilantro.
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