2 Tbsp of garlic, minced
2 tsp ginger, minced
1/2 medium sweet onion, diced
—— in a wok on medium heat, add a drizzle of vegetable oil, garlic, ginger, and onion, stirring to avoid burning. Cook until onions are translucent.
3 c. Jasmine Rice, cooked and chilled
*Chilled is important!! Warm rice gets soggy
4 Tbsp low sodium soy sauce
2 Tbsp sesame oil
1 tsp Thai chili, minced OR red chili flakes
MSG (or salt) and pepper to taste
—— turn the heat up to medium high. Add rice to wok and ‘fluff’ it around to mix in the onion, ginger, and garlic. Add soy sauce, sesame oil, chili, msg and pepper. Mix it all up until rice is evenly coated.
**I like to add a Tbsp of kimchee garlic base. These can be found at most Asian markets.
2-3 eggs, beaten
—— push the rice to the side of the wok and pour in the eggs. Let cook, break up the egg and mix in with the rice.
—— add veggies and mix into the rice until veggies are soft. Let cool a few minutes and serve. Enjoy!
**other optional mix ins: cooked chicken, beef, peas, water chestnuts, bean sprouts, etc. Fried rice can be made hundreds of ways so find what you like best.