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Fried Rice with the Cantonese Style Trinity




2 cups cooked, day old white rice

1 egg, whisked

1 clove garlic, minced

1 teaspoon ginger, minced

3 scallions, chopped, white and green part separated

3 Tablespoons vegetable oil

3 Tablespoons soy sauce

¼ cup shredded carrot

¼ cup frozen corn

¼ cup frozen peas

Method of prep:

Heat a saute pan or wok over medium heat. Add oil to wok and continue preheating. Add ginger, white part of the scallion, and garlic to the pan. Stir fry quickly for 30 seconds and then add carrot, corn and peas. Stir fry vegetables for about 2-3 minutes. Next, add the rice and continue to stir fry. Once the rice is thoroughly heated, drizzle the egg over the rice to coat. Continue to stir fry to cook the egg coated rice. Lastly, add the soy sauce and mix thoroughly. Garnish with green part of the scallion and serve.

*Pro Tip, the carrot, corn and peas can be substituted for many different veggies that are floating around your fridge. You can add canned baby corn and water chestnuts for crunch!

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