This homemade version of the Chinese standby is a great way to use up leftover rice. Or, to save time, cook the rice up to three days in advance, then let cool and refrigerate, covered tightly. Bring to room temperature before adding to stir-fry.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring the water to a rapid boil in a medium saucepan; add 1 teaspoon salt. Stir in rice; return to a boil. Reduce to a simmer. Cover; cook until rice is tender and has absorbed all liquid, 15 to 20 minutes. Remove from heat; let stand, covered, 5 to 10 minutes. Fluff with a fork.
Step 2
While rice is cooking, heat 1 teaspoon oil in a large skillet over medium. Add eggs; swirl to coat bottom of pan. Cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice (see below).
Step 3
Add remaining tablespoon oil to pan; cook onion, stirring, until softened, 2 to 4 minutes. Add carrots; cook, stirring, until beginning to brown, 4 to 6 minutes. Add mushrooms; cook, stirring, until tender, 3 to 5 minutes. Stir in garlic, ginger, and snow peas; cook until peas are bright green and crisp-tender, 2 to 3 minutes.
Step 4
Add cooked rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg, and serve.
Slicing the Omelet
Step 5
Let the cooked egg, which is essentially an omelet, cool on a cutting board. Slice lengthwise into thirds, then crosswise into thin strips.
