Fried Rice Recipe

Two thirds of the world’s population begin their day with a bowl of rice. And I am one of them! Fried rice is one of my favorite dish in the morning. Maybe I got this from my Chinese mother.

This is a quick stir-fry, so you want to have all your ingredients chopped and ready. To make this a really quick dish, you can microwave the leftover rice and keep it hot.

• 2 tbsp canola oil
• ½ cup sliced mushrooms
• ½ cup celery, thinly sliced diagonally
• 4 scallions, sliced diagonally
• ½ cup snow peas, ends stripped off and cut in half diagonally
• ½ cup bean sprouts
• 6 eggs, beaten
• 1 cup leftover cooked rice, reheated
• Dash of light soy sauce
• Salt and freshly ground pepper

Heat 1 tablespoon canola oil over medium-high heat in a large nonstick pan. Stating with the mushrooms, stir-fry the vegetables, adding the celery, scallions, snow peas, and bean sprouts in sequence. Remove the vegetables from the skillet. Add the eggs and scramble them lightly. Add 1 tablespoon canola oil and hot cooked rice. Stir to combine. Add the cooked vegetables to the rice and egg mixture. Season with a dash of soy sauce, salt and pepper.

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