Fried Rice

I love fried rice, but depending on where you get your Chinese take out the fried rice may have mystery meat in it. I've seen bright pink chunks of meat in some restaurant's version. This recipe is really simple and tastes just as good as take out, plus it is probably healthier and there is zero chance of pink mystery meat. This comes together really quickly if you have leftover white rice or if you cook your rice in advance.

Ingredients:

2 eggs, lightly beaten
1/2 a small onion, chopped
1 large (or two medium) carrots, chopped in small cubes
1/2 cup cooked peas
2 tablespoons oil
1/4 teaspoon sriracha
1/4 teaspoon garlic powder
2 tablespoons soy sauce
5-6 drops sesame oil
2 cups cooked white rice, cooled

Directions:

Heat a large skillet over medium-low heat. Once pan is hot, cook your eggs by swirling them around the pan until they have set up. Then flip the egg over and cook for about 30 seconds, or until the egg has been fully cooked through. Remove the egg from the pan, cut it into pieces, and set it aside. In the same pan, heat 1 tablespoon of oil over medium heat. Add onions to the pan and cook for about 3-4 minutes, or until have softened a bit. Add the carrot to the pan and cook for an additional 2-3 minutes to soften them. Add the peas, sriracha, and garlic powder and stir to combine. Add the remaining 1 tablespoon of oil, then add the rice. Stir and break up clumps of rice for about 3-4 minutes, or until the rice is heated through and has started to get some color from the oil and veggies. Add the egg and then the soy sauce and sesame oil and cook for another 1-2 minutes, stirring constantly making sure none of the rice sticks to the bottom of the pan. Remove from heat and serve with extra soy sauce, sesame oil, and sriracha so that people can adjust the seasoning to their preferences.