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Remember when I wrote about easy and quick weeknight dinners a while back? And I promised to post this recipe for the best fried rice ever??!! Well, I didn't forget! Amazing, I know, I remembered something! Anyway, like I mentioned in that post, my kids and my hubby LOVE, LOVE, LOVE this homemade fried rice. Every time I make it, the entire pot is eaten. Each time, I make more, and it doesn't matter....they eat whatever is there. But that's a good thing right? Right. (Did I mention I talk to myself?) So here goes amazing anytime fried rice - And I LOVE to make it in my Copper Chef casserole dish like this - it DOES NOT stick at all!
6 cups cooked white rice
2 Tablespoons sesame oil
1 cup frozen peas and carrots thawed
¼ cup diced onion
2 teaspoons minced garlic
4 eggs, slightly beaten
½ cup low sodium soy sauce
2 Tablespoons butter/margarine
Heat the sesame oil in a large skillet or wok on medium/high heat.
Add the peas and carrots, onion and garlic and sautee’ for approximately 5-6 minutes.
In a separate skillet, scramble the eggs and break into small pieces.
Add the cooked egg to the peas, carrots, garlic and onion mixture.
Add the cooked rice and the soy sauce to the skillet and combine.
Add the butter and mix thoroughly until heated throughout.
8-10 servings (depending on how much you fill your bowl 😊)