Emulsifier Free Balsamic Maple Fried Rice
Total time25 min
Prep time10 min
Cook time15 min
4.9(13)
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Learn more →Ingredients
4 servings
- 3 cups cooked white rice, day-old and cold
- 2 tbsp garlic-infused oil, divided
- 3 large eggs, lightly beaten
- 4 scallions, green tops only, thinly sliced
- 1 medium carrot, peeled and finely diced
- 1 cup frozen corn kernels, thawed
- salt and pepper, to taste
For the glaze
- 2 tbsp tamari
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp toasted sesame oil
- ¼ tsp ground ginger
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, balsamic vinegar, maple syrup, toasted sesame oil, and ground ginger until combined. Set aside.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the diced carrot and cook, stirring frequently, until just tender, about 3–4 minutes. Add the corn and cook for 1 minute more, until heated through.
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