Mongolian Beef last night, I wanted to do something other than regular brown rice as the side dish. The logical solution is obviously Fried Rice! This is extremely easy and quick and also a great way to use up some leftover plain rice that you have sitting in your fridge. Also, I always think that it's fun to use the wok, the way everything smoothly slips and slides around the sides. I do have to say that the sauce of the beef went really well with this dish, better than adding more soy before eating.
Easy Peasy Fried Rice
2 cups Brown Rice
1/2 package Frozen Carrots and Peas
2 Large Eggs
1/2 White Onion
3 Green Onions, chopped
4-5 tbsp Soy Sauce (add according to taste, I didn't measure)
1.5 tbsp Sesame Oil
1 tsp Olive Oil
1.5 tsp Rice Vinegar
Cook rice according to package and set in the fridge until cold, about 30 minutes or overnight.
Place your wok on high heat and add olive oil followed by peas, carrots and white onion. Toss and cook until tender. Move vegetables to one side of the wok and crack eggs on the other side. Let sit for about 30 seconds, then scramble.
Add rice, Sesame Oil, Rice Vinegar and Soy Sauce. Toss to coat and combine and cook until heated through. Add green onions and serve immediately.