No wok? No problem. Restaurant-style fried rice can be made at home with a large skillet.
Prep time:10 minutes
Total time:20 minutes
Quick Fried Rice
2 tbs. sesame oil
4 garlic cloves, minced
1 white onion, chopped
1.5 to 2 cups frozen vegetables, thawed
1/2 teaspoon salt
2 large eggs, lightly beaten
3 cups day old rice
2 tbs. low-sodium soy sauce
Heat oil in large skillet over medium-high heat, about 2 minutes. Add garlic and onion. Stir until fragrant about 3 to 4 minutes. Add vegetables and salt. Stir until vegetables have an even coating of oil about 2 minutes. Bank to side of skillet.
Crack two eggs into a mixing bowl and beat lightly. Pour contents into skillet. Shake skillet from side to side, and as the eggs begin to set, stir eggs. Fold cooked eggs into vegetables, about 2 minutes.
Stir and fold cooked rice, about 1/2 cup at a time, into vegetables. Serve with soy sauce.