Emily's Cooking Blog

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 cup enriched white rice

2 cups water

1/3 cup chopped baby carrots

1/4 cup frozen green peas

1 tablespoon vegetable oil

1 egg

soy sauce to taste

sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat.

4. Pour in oil, then stir in carrots and peas; cook about 30 seconds.

5. Crack in eggs, stirring quickly to scramble eggs with vegetables.

6. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

7. Drizzle with sesame oil, and toss again.

Source: Allrecipes

Last week our commercial cooking class made fried rice. Something that went well with this lab was getting things going right away and getting all the other ingredients prepared for when they were needed. One thing that did not go so well was the seasoning of the rice at the end. too much salt and pepper were added and it was much too strong for my liking. Something I learrned in class that was very useful for this recipe was to make sure the pan was fully heated before adding the rice, egg, and vegetables. This made sure it cooked properly. Next time I make this I will add more vegetables and more types of sauces on the rice. I really enjoyed this lab, especially because it was an eating lab.