Fried Rice Restaurant Style

This is a great side dish, versatile and easy to prepare.  I used long-grain white rice, but any type would do.  I added sliced almonds and used green beans and shredded carrots.  You could also use chopped chicken, ham or beef or cashews (I added them the 2nd time I made this and loved it).  I'm always leery of sesame oil overpowering everything, so I omitted it.  Also, I cut the ingredient amounts in half.  So, when I say "versatile," I mean it.  After all my modifications, the author of this recipe would probably not even recognize it.

6 servings

5 calculated points

Red Grenache

Ingredients

• 2 cups enriched white rice
• 4 cups water
• ⅔ cup chopped baby carrots
• ½ cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• 3 tablespoons pan-roasted sliced almonds
• sesame oil, to taste (optional)

Directions

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

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

Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.