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Egg and Veggie Fried Rice

I feel like I’ve been ripped off. I’ve been buying containers of fried rice for years at 5 or 6 bucks a pop and no one told me you could make it at home…better…and cheaper. Seriously, someone dropped the ball on that one.
I don’t want any of you to feel this way, which is why I’m sharing this super easy, super delicious, super cheap way to enjoy restaurant quality fried rice in your own home. I know, that was a lot of supers, but I promise the rice deserved them all!
Only downside to making fried rice at home is that it doesn’t come in those super cute little white boxes with the silver carrying handle. Still, 3 out of 4 supers is not too shabby.
You’ll note in the pictures I included both a fork and chopsticks. Although you all know I am a strong supporter of chopstick use, even I can grow frustrated trying to tackle a giant bowl of teensy grains of rice. And who really wants to spend dinner cursing at their eating utensil? That’s awkward for everyone.
So stop getting ripped off. Make this fried rice. And just use a fork.
Are we clear?
Super.

Egg and Veggie Fried Rice
Yield: 4 servings
Recipe adapted from Jennifer Perillo on Tasty Kitchen

Ingredients:
4 teaspoons soy sauce
2 teaspoons oyster sauce (you can use all soy sauce if you want. The oyster sauce makes it a bit sweeter and thicker).
1 teaspoon sesame oil
1 Tablespoon Canola oil
2 large eggs, beaten
1 cup diced onion
1 cup diced carrots
8 oz mushrooms, sliced
1/2 cup frozen peas
4 cups leftover jasmine rice
3 green onions, sliced

Directions:
1. In a small bowl whisk together soy sauce, oyster sauce, and sesame oil and set aside.
2. Heat 1 teaspoon Canola oil in a large skillet over medium high heat. Add egg and scramble until cooked through. Remove from pan and set aside.
3. Heat remaining oil in the pan then add onions, carrots, and mushrooms. Cook, stirring occasionally, until soft, about 5 minutes.
4. Add peas to pan and cook for about one minute, or until soft and heated through. Stir leftover rice into the pan and chop to break up any large lumps. Add scrambled egg back to the pan.
5. Pour sauce mixture over all and stir until completely coated. Heat through (about 2 minutes). Serve with green onions and additional salt and pepper, if needed.

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