Vegetable Fried Rice
Provided by: Curtis Stone
- 2 3/4 cups water
- 1 1/2 cups uncooked long-grain white rice, rinsed, drained
- 1/4 teaspoon salt
- 5 tablespoons grapeseed oil, divided
- 2 large eggs, beaten to blend
- 4 small carrots (about 4 ounces total), peeled and finely diced
- 1 cup broccoli florets, cut into small pieces
- 3 green onions; white parts thinly sliced, green parts cut diagonally into 1-inch pieces
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/3 cup roasted peanuts, coarsely chopped
- Combine the water, rice, and 1/4 teaspoon of salt in a saucepan and cook until the rice is tender and water is absorbed. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
- Heat a large wok over medium-high heat until the first wisp of white smoke comes off of the wok.
- Add 1 tablespoon of grapeseed oil to the wok and tilt the wok to coat.
- Add the eggs and quickly stir until just cooked, about 30 seconds.
- Remove the eggs from the wok and set aside on a plate.
- Heat 3 tablespoons of grapeseed oil in the wok over medium-high heat.
- Add the carrots and broccoli to the wok and stir fry for 1 minute. Stir in the white parts of the green onions.
- Add the cold rice and stir fry for 2 minutes or until heated through. Drizzle with the remaining 1 tablespoon of grapeseed oil.
- Add the soy sauce and sesame oil and continue to stir fry for 1 minute.
- Stir in the eggs and peanuts.
- Transfer the rice to a bowl and sprinkle with the green parts of the green onions and serve.