Ingredients:
4 cups jasmine rice
wok oil ( out of all the oils this one is #1)
2 -3 dashes of grated ginger ( fresh ginger can be substituted)
1 white onions (chopped) or 4 -5 green onions
3/4 cup chicken stock
1 1/2 teaspoons sugar
1 teaspoon sesame oil
3 eggs ( scrambled)
1 cup frozen peas and carrots (optional)
2 -3 teaspoons salt
soy sauce ( as much as you prefer)
Directions:
Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
Heat wok and 3-4 tablespoons of wok oil to medium heat.
Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
While cooling salt to taste in order to enhance the flavor.
Servings: 5-6
Time preparation: 10 min.
Time total: 23 min.