Easy Fried Rice

Easy Fried Rice

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 teaspoons peanut oil
  • 2 large eggs, beaten
  • 2 tablespoons sesame oil
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 cup sliced mushrooms
  • 3/4 cup sliced green onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon gound black pepper
  • 2 rice measuring cups long grain white rice
  • 2 1/4 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 cup frozen peas

Directions

  1. In a medium skillet, over medium-high, heat the peanut oil. Add eggs. Cook until eggs are set, lifting the edge of the eggs to allow uncooked eggs to move under the cooked eggs, about 3 minutes. Transfer eggs to a cutting board and chop into 1/2-inch pieces. Set aside. 
  2. Heat sesame oil in the skillet. Add carrots, onions and garlic, cooking until onions are translucent, about 2 minutes. Add mushrooms, green onions, salt and black pepper and cook an additional 2 minutes. Remove to the rice cooker cooking pot.
  3. Add the rice, chicken broth and soy sauce to the cooking pot. Stir well.
  4. Cover and set the rice cooker on the WHITE RICE setting. 
  5. When rice cooker switches to WARM, stir in the eggs and frozen peas. Wait 5 minutes before serving.

Serves: 8-10

Test Kitchen Tip: If you have a rice cooker with a saute function, substitute the cooking pot for the medium skillet in the directions above.

 

 

 

 

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