Vegetable Fried Rice
Ingredients
| 5 cups jasmine rice, day old, cold | ||
| 5 tbs butter | ||
| 2 tsp canola oil | ||
| 3 cloves garlic, crushed | ||
| 2 tsp fresh ginger, grated | ||
| 1 cup chopped onion, minced | ||
| 1 cup scallions, white and green parts, sliced thinly on a bias | ||
| 1 cup carrots, minced | ||
| 1 cup fresh bean sprouts | ||
| 3 tbs sesame seeds toasted | ||
| Kosher salt and white pepper to taste | ||
| 6 tbs soy sauce | ||
| 4 eggs |
- Place sesame seeds on a baking sheet and toast in a 350 degree oven for about 15 minutes or until the become lightly browned. Remove from oven and set aside.
- In a large skillet or wok, using medium high heat melt the butter add the oil, then add the garlic ginger and onions and saute until slightly softened. About 2 minutes.
- Add the scallions, bean sprouts and carrots and stir fry for another 1 minute.
- Add the cold rice and soy sauce and combine until the rice becomes slightly brown and crispy.
- Push the mixture to the side of the wok or skillet and add the eggs and scramble.
- Once the eggs are scrambled combine with the rice mixture.
- Season with a little salt and white pepper.
- Add sesame seeds and serve.
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