Ingredients
2-3
tsp
Canola Oil
(or any high-temp oil)
10
cloves
Garlic
(minced)
6
cups
Cooked Rice
2
small
Onion
(chopped)
1
Red Pepper
(chopped)
4
stalks
Celery
(chopped)
1
small head
Broccoli
(chopped)
2
medium
Carrots
(chopped)
1
cup
Frozen Peas
4
tsp
Sesame Oil
¼
cup
Tamari
(or soy sauce)
½
tsp
Black Pepper
1
oz can
Water chestnuts
(diced, optional)
Directions
1
It is best to use cold cooked rice when making fried rice, but make sure if you don't have cooked rice to start it now.
2
In a wok or large skillet, heat up your high smoke point oil (2-3 tsp) of choice on high heat. Once the oil (2-3 tsp) is hot, add garlic (10 cloves) and cook until golden.
3
Add onions (2 small, chopped) and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
4
Add in the broccoli (1 small head, chopped), carrots (2 medium, chopped), celery (4 stalks, chopped), bell peppers (1, chopped), peas (1 cup), and black pepper (½ tsp). Reduce heat to medium, cover and cook for 7-10 minutes.
5
Add in cooked rice (6 cups), tamari (¼ cup) and sesame oil (4 tsp)oil (2-3 tsp).
6
Toss well, taste and add more tamari or a splash of water if needed. If you choose to use water chestnuts (1 oz can), add them now. Add in some Sriracha or other chili sauce for the heat.
7
Cover and cook 2 minutes. Serve Hot.