Chestnut Free Fried Rice
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 2 medium carrots, peeled and diced small
- 1 medium red bell pepper, diced small
- 4 cups cooked jasmine rice, day-old and cold
- 3 large eggs, lightly beaten
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp white pepper
- 6 scallions, green tops only, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the garlic-infused oil and swirl to coat. Add the carrots and bell pepper and cook, stirring frequently, until the carrots are just tender and the edges of the pepper are lightly charred, about 4–5 minutes. Transfer the vegetables to a plate and set aside.
- 2
Return the wok to high heat and add 1 tbsp of the garlic-infused oil. Add the cold rice and press it into an even layer. Let it cook undisturbed for 1–2 minutes until the bottom layer is lightly toasted, then stir and toss to break up any clumps, continuing to cook until the rice is heated through and slightly crisp at the edges, about 3–4 minutes total.
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