Fried Rice

What you will need:

• Whisk
• Spatula or wooden spoon
• Small sauce pan for rice or rice cooker
• Small bowl to beat eggs
• Cast iron skillet or wok (or other large skillet)
• Measuring cups
• Measuring spoons 
• Kitchen knife
• Garlic press
• Cutting board
• Apron
• Serving spoon
• Plates
• Silverware or chopsticks

Fried Rice Recipe

• 3 tablespoons olive oil
• 2 eggs, beaten
• 1 onion chopped
• 2 cups white rice (uncooked ) or follow package directions or 6 cups of already-cooked rice
• 4 cups water if you’re using the uncooked rice
• 1 cup frozen peas and carrot mix
• 1 teaspoon sesame oil
• 2 tablespoons butter
• Salt, garlic powder, and onion powder
• Pinch of ginger powder (optional)

• (If you are using the precooked rice you can skip to the frying part, if not, here are the cooking instructions.)
• Using your cutting board chop peel and chop up your onion and set aside
• Place oil in your skillet to heat and add the onion. Saute until tender. Set it aside.
• In a medium pan, add water, seasoning (salt, garlic powder, onion powder), butter, and bring to a boil on high heat.
• When the water has reached a rapid boiling point add the rice and stir until it returns to a boil.
• Turn the heat down to low and cover with a tight-fitting lid for 15 minutes (you can shake the pan every once in a while to ensure that the rice doesn’t stick to the bottom of the pan).
• When it’s done remove it from the heat and fluff it with a fork.
• Add more seasonings.
• Let cool then measure out 6 cups

• Pour the oil into a saute pan and heat.
• Add in the eggs (like you are making fried eggs) and stir, cooking and breaking it into smaller pieces until fully cooked.
• Mix in the cooled rice and stir them all together.
• Add in the carrots and peas and toss again. Serve hot.

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Fried Rice

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Serving size 1/2 cup for side dish

1 cup main course

Ingredients

• 3 tablespoons olive oil
• 2 eggs (beaten)
• 2 cups white rice (uncooked 6 cups of already cooked rice)
• 4 cups water if you're using the uncooked rice
• 1 cup frozen peas and carrot mix
• 1 teaspoon sesame oil
• 2 tablespoons butter
• salt (garlic powder and onion powder)

Instructions

(If you are using the precooked rice you can skip to the frying part, if not, here are the cooking instructions.) 
In a medium pan, add water, seasoning (salt, garlic powder, onion powder, and butter.
Bring to a boil on high heat.
When the water has reached a rapped boiling point add the rice and stir until it returns to a boil.
Turn the heat down to low and cover with a tight-fitting lid for 15 minutes (you can shake the pan every once in a while to ensure that the rice doesn’t stick to the bottom of the pan).
When it's done remove it from the heat and fluff/stir/fold or whatever with a fork.
Add more seasoning if necessary. Let cool then measure out 6 cups, (if I’ve done my job correctly and accounting for taste testing you should have just enough.
Frying
Pour the oil into a saute pan and heat on high.
Add in the eggs (like you are making a fried egg and stir, cooking and breaking it into smaller pieces until fully cooked.
Add in the cooled rice and stir them all together.
Add in the carrots and peas and toss again.
Serve hot.