Fried Rice with Peas and Carrots

Deselect All

Rice:

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

Stir-fry:

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