I love fried rice, but always feel bad eating it at restaurants because it feels so greasy. This recipe uses a little drop of oil, but the rest is a bit of egg, colorful veggies and rice so it doesn't feel heavy going down. This is also a perfect dish to whip up if you ever have a lot of leftover rice to use.
2 Tbsp peanut oil (I used rapeseed oil)
1-2 large carrots, peeled and chopped finely
1 red bell pepper, chopped finely
1 cup peas
2 Tbsp fresh chive or scallions, minced
4 large eggs, lightly beaten
4 cups steamed brown rice, cold
3/4 tsp salt
1-2 tsp Asian sesame oil (optional)
Heat 1 Tbsp oil in a wok or large nonstick skillet over medium heat. Saute the carrot and bell pepper and peas until tender, then remove to a separate bowl and set aside.
Wipe the skillet clean and put back on the stove with the heat on high until it is hot enough to vaporize water upon contact. Add the remaining 1 Tbsp oil, swirling to coat evenly and heat until hot and just starting to smoke.
Add eggs, tilting pan and swirling eggs to form a thin and even layer and cook for about 30 seconds. Add rice and stir-fry, breaking up the eggs and letting rice rest for several seconds between stirs, until rice is hot (about 2-3 minutes).
Add the vegetables, chives, salt and sesame oil to taste, stir-frying until well combined. Serve warm.