Takeout-Style Fried Rice

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Ingredients

Equipment

rice cooker
bowl
metal sieve
non-stick skillet
12-inch skillet

Directions

Wash the rice thoroughly until the water runs clear.
Place the rice in a metal sieve over a bowl, fill the bowl with water, and gently agitate. Drain the water and repeat once more.
Using a rice cooker, add the rinsed rice and an equal amount of water to cook.
Alternatively, in a medium-sized pot, add 1 cup or 200 grams of cleaned rice and 1.5 cups or 350 milliliters of water. Bring it to a boil on medium-high heat, reduce to a simmer, cover with a lid, and let it simmer for 15 minutes. Remove from heat and let it steam for an additional 15 minutes.
Alternatively, in an 8x8 baking dish, add 1 cup or 200 grams of cleaned rice. Separately, bring 2 cups or 475 grams of water to a vigorous boil. Pour the boiling water over rice, cover tightly with foil, and bake in a 375°F (190°C) oven for 25 to 30 minutes. Remove from oven and let cool.
Refrigerate the cooked rice until completely chilled.
In a bowl, crack 3 eggs and whisk them together with a pinch of salt.
In a non-stick skillet, melt 14 grams (1 tablespoon) of unsalted butter (or use oil) over medium heat.
Pour the eggs into the skillet, cook while occasionally bringing in the sides, and flip once most of the liquid is cooked. Cook thoroughly, then transfer to a cutting board and roughly chop.
In a small bowl, combine 14 grams (1 tablespoon) of granulated sugar, 42 grams (3 tablespoons) of soy sauce, 12 grams (1 tablespoon) of white vinegar, 3 grated cloves of garlic, and 1 grated inch knob of ginger. Mix well.
Heat a 12-inch skillet over medium-high heat. Add 42 grams (3 tablespoons) of high heat cooking oil like vegetable oil.
Add 1 diced carrot and sauté until slightly soft and it starts to color.
Add the green parts from 1 bunch of green onions (sliced into 1-inch segments) and cook until they get a bit of color.
Add the white parts of 1 bunch of green onions (sliced finely) and sauté for an additional minute.
Add 135 grams (1 cup) of frozen peas and cook until they are heated through but still crisp.
Add 4 cups of cooked, chilled leftover rice. Keep the pan hot and stir frequently until the rice is heated through, with some crispy bits.
Turn off the heat and mix in the soy sauce vinegar mixture.
Fold in the scrambled eggs.
Optionally season with sesame oil and additional salt if needed.
Serve the fried rice hot.