Homemade Fried Rice (Mexican Home Style)

Ingredients

• 1 cup Jasmine rice (Can substitute with any long-grain rice, but jasmine preferred for best texture.)
• 1.5 cups Water (For cooking rice.)
• 1 teaspoon Salt (Divided, to taste.)
• 3 tablespoons Vegetable oil (Divided, for frying.)
• 1 teaspoon Sesame oil (For flavor.)
• 2 large Eggs (Beaten with salt and pepper.)
• 1/4 teaspoon Black pepper (To taste, for eggs.)
• 1/2 cup Onion (Finely chopped (about 1/2 medium onion).)
• 1/2 cup Carrot (Peeled and diced (about 1 medium carrot).)
• 1/2 cup Frozen peas (No need to thaw.)
• 2 cloves Garlic (Finely minced.)
• 3-4 whole Scallions (green onions) (Sliced thinly.)
• 1.5 tablespoons Soy sauce (To taste.)

Instructions

1. Rinse the Rice

   Place the jasmine rice in a bowl. Rinse under cold water, swirling and draining, 3-4 times until the water runs almost clear. This removes excess starch and helps keep the grains separate.

   Time: PT5M

2. Cook the Rice

   Transfer rinsed rice to a saucepan. Add 1.5 cups water and 1/2 teaspoon salt. Level the rice, cover, and bring to a boil over high heat. Once boiling (about 5-6 minutes), reduce heat to very low and cook, covered, for 10-12 minutes until water is absorbed.

   Time: PT18M

   Temperature: High heat, then low heat

3. Rest and Cool the Rice

   Remove the saucepan from heat. Keep covered and let rest for 20 minutes. Then, spread the rice on a tray or baking sheet to cool and dry quickly. Place near a fan if possible.

   Time: PT22M

4. Prepare Vegetables and Eggs

   While rice cools, finely chop onion, peel and dice carrot, mince garlic, and slice scallions. Beat eggs in a bowl with a pinch of salt and black pepper.

   Time: PT10M

5. Scramble the Eggs

   Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in beaten eggs and scramble, stirring constantly, until just set and broken into small pieces. Remove eggs to a plate.

   Time: PT3M

   Temperature: Medium-high heat

6. Stir-fry Onion and Carrot

   Add 1 tablespoon vegetable oil to the skillet. Add onion and carrot. Stir-fry over medium-high heat, stirring constantly, for 3 minutes until softened.

   Time: PT3M

   Temperature: Medium-high heat

7. Add Garlic

   Add minced garlic to the skillet. Stir-fry for 30 seconds until fragrant.

   Time: PT0M30S

   Temperature: Medium-high heat

8. Fry the Rice

   Push vegetables to one side. Add remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Add cooled rice and stir-fry, mixing with vegetables, for 3 minutes.

   Time: PT3M

   Temperature: Medium-high heat

9. Combine and Season

   Return scrambled eggs to the pan. Add 1/2 teaspoon salt and 1.5 tablespoons soy sauce. Stir well to combine.

   Time: PT1M

10. Add Peas and Scallions

    Add frozen peas and sliced scallions. Stir-fry for 1 minute until peas are heated through and scallions are bright green.

    Time: PT1M

11. Serve

    Serve the fried rice hot, garnished with extra scallions if desired.

    Time: PT0M30S

12. Cleanup

    Wash the saucepan, skillet/wok, mixing bowl, utensils, cutting board, knife, and tray. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

320

Protein

8g

Carbohydrates

52g

Fat

8g

Fiber

2g