Ten Minute Classic Fried Rice

Easiest one-bowl weeknight meal!

Cook your rice ahead and keep it cold.  

Add your favorites, I did uncooked shrimp (1/2 of a 12 oz. bag), 1 can of water chestnuts (drained), celery, and carrots.

If using uncooked shrimp, saute in the wok or skillet in 1 tablespoon oil until just opaque, don't overcook. Remove and do the same with the fresh vegetables in another tablespoon of oil. 

Set these ingredients aside while preparing the rice.

Ingredients:

3 tablespoons vegetable oil

4 cups long-grain rice, cooked and chilled

3 large eggs, whisked in a small bowl

1 cup frozen peas and carrots (unless using fresh as above)

4 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

Instructions:

Add the 3 tablespoons vegetable oil to a wok or large skillet and add the rice, breaking it apart and mix it into the oil.

Cook on high for 3-5 minutes or until the rice starts getting cooked through but not browned.  

Add in the soy sauce, oyster sauce, and sesame oil and stir quickly to combine.  Push the rice off to the side of the pan and add the eggs, stirring them quickly and chopping them as you cook them to break into small pieces. 

Add the frozen carrots and peas (or any vegetables or protein that you prepared earlier). 

Serves 4

adapted from dinnerthendessert.com