This special fried rice delivers on flavor! It's easy to add Chinese sausage, ham, cooked chicken, or shrimp if you happen to have any leftovers.
Step1
Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
Step2
Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
Step3
Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Sauté onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
Step4
Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.
Step5
Stir Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat. Sprinkle green onion and cilantro over rice; toss to mix.
Step6
Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve rice in the middle of the platter; top with additional green onion and white pepper.
Prepare Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2
Calories:
906 kcal
Carbohydrate:
168 g
Cholesterol:
186 mg
Dietary Fiber:
5 g
Protein:
22 g
Saturated Fat:
3 g
Sodium:
1598 mg
Total Sugars:
4 g
Total Fat:
15 g
