Fried Rice with Peas and Carrots
- 2 cups long-grain white rice, rinsed
- 4 cups cold water
- 1 (1-inch) piece ginger, peeled and sliced in 1/2
- 1 tablespoon kosher salt
- 3 tablespoons sesame oil
- 4 scallions, sliced thin
- 1 (1-inch) piece ginger, peeled and finely chopped
- 2 cloves garlic, chopped
- 1/2 cup frozen peas, run under cool water for 2 minutes to thaw
- 1 carrot, finely chopped
- 2 large eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- Kosher salt
- Cilantro leaves, for garnish
In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.
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