Fried Rice

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Ingredients

• 2 tablespoons grapeseed, canola, or peanut or vegetable oil, divided
• 2 tablespoons minced ginger
• 1/4 teaspoon red pepper flakes
• 1 cup diced carrots
• 1 cup fresh or frozen corn kernels, defrosted
• 1/2 cup fresh or frozen peas, defrosted
• 4 cups cold cooked rice
• 1/2 cup chopped scallions
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons soy sauce
• 1 large egg, beaten
• 1/4 cup toasted pine nuts, almonds, peanuts, or cashews

Instructions

1. Prep all ingredients
2. Heat the wok until a drop of water evaporates in 1-2 seconds.
3. Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides.
4. Return wok to heat then add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.
5. Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange.
6. Add the corn and peas and stir fry for 1 minute.
7. Add the remaining tablespoon of oil into the wok and swirl.
8. Add the rice and scallions stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through.
9. Season the rice with the salt and white pepper.
10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
11. Add the egg and pine nuts. Stir-fry until the egg is no longer wet.