Chinese-style fried rice



3 cups of finished white rice
oil, 2 tablespoons
carrots and onion, each chopped, in a cup each
1/2 cup celery, chopped
50 g of frozen peas
two beaten eggs and two chopped garlic cloves
2/fourths cup soy sauce
pepper and salt as desired


After cooking the rice as directed on the package, let it cool for at least an hour in the refrigerator. By doing this, you can avoid having too much mushy rice after it has been fried.
Heat the oil over high heat in a sizable skillet or wok.
Stir-fry the carrots, onions, and celery for two to three minutes, or until the veggies begin to soften.
Add the minced garlic and frozen peas, and stir-fry for an additional one to two minutes, or until the garlic is aromatic.
Pour the beaten eggs onto the other side of the skillet, pushing the vegetables to one side. Approximately 30 seconds should pass after the eggs begin to set before you scramble them with a spatula and combine them with the vegetables.
Rice that has been cooled should be added to the skillet and stir-fried for three to five minutes, breaking up any clumps with a spatula.
When the rice is thoroughly cooked and evenly coated with soy sauce, stir-fry it for an additional one to two minutes.
Serve hot as a main entrée or as a side dish.
Enjoy your tasty fried rice prepared in the Chinese style!

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