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Northampton, MA
USA

Deanna F. Cook is a kids' cookbook and kids'  activity book author. She is the author of Cooking Class, Teddy Bear Doctor, The Kids' Multicultural Cookbook, and Kids' Pumpkin Projects. She is also the content director at Kidstir.com, a kids cooking kit, and a former editor at Disney, FamilyFun magazine, and Scholastic. 

Fried Rice

fried-rice-crop.jpg

Fried Rice

If you have leftover rice from last night’s dinner, turn it into tonight’s side dish with this Chinese restaurant favorite. Make sure to use cold rice instead of warm rice so that the finished dish is not mushy.

  • 2 tablespoons vegetable oil

  • 1/2 teaspoon sesame oil

  • 4 scallions, sliced

  • 1 cup frozen peas

  • 1 medium carrot, peeled and grated

  • 1 tablespoon grated ginger

  • 1 garlic clove, crushed

  • 3 cups cooked and chilled white rice

  • 3 large eggs

  • 1 1/2 - 2 tablespoons soy sauce

  1. Heat 1 1/2 tablespoons of the vegetable oil and all of the sesame oil in a large wok or skillet over medium heat.

  2. Slowly and carefully (to avoid being splattered by hot oil!) add the scallions, peas, carrot, ginger, and garlic. Sauté the vegetables for a minute, stirring constantly.

  3. Add the rice and heat for 2 to 3 minutes, stirring occasionally.

  4. Break the eggs into a small bowl. Beat them with a fork or small whisk.

  5. Push the rice to the edges of the pan and pour the remaining 1/2 tablespoon vegetable oil into the center. Add the eggs and stir until they are cooked and scrambled.

  6. Stir the eggs into the rice until everything is mixed up. Add the soy sauce and heat for another minute or two, stirring often. Serve and pass additional soy sauce.

Makes 4 servings.

Recipe from Cooking Class: Global Feast! by Deanna F. Cook. Photo by Carl Tremblay. Storey Publishing 2019.