Cooking with Asia

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 cup enriched white rice

2 cups water

1/3 cup chopped baby carrots

1/4 cup frozen green peas

1 tablespoon vegetable oil

1 egg

soy sauce to taste

sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat.

4. Pour in oil, then stir in carrots and peas; cook about 30 seconds.

5. Crack in eggs, stirring quickly to scramble eggs with vegetables.

6. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

7. Drizzle with sesame oil, and toss again.

Source: Allrecipes

I have always enjoyed fried rice from some asian restaurants in town. When we were making this I was very excited because I really enjoy fried rice. I'm glad this was an eating lab but at first when we finished sauteing the rice it was really plain. We needed to add a lot of soy sauce afterwards and then it was perfect. When making this, we cooked the rice perfectly and it had the right amount of vegetables. It was nicely browned and everything together tasted amazing. A setback that we came across was that when we boiled the rice some water boiled over the top because it was at too high of a temperature and we weren't watching it. That was easily fixed though because all that we had to do was turn down the heat. In this lab I knew what to do and I don't think that anything in class helped me with this lab. Everything we did in the lab was something that I already knew. I really like fried rice so I think that I would make this at home for my mom. Except this time I think that I will add in some shrimp or maybe chicken chunks to give it more flavour and be more filling.