Easy and Light Fried Rice

I really like fried rice, but I still tend to use it as a base for stir-fries rather than eating it on its own. So I like my fried rice to have a pretty mild flavor.

I've tried making fried rice several times at home, and while it looks so simple, it's been troublesome for me. I tend to to overdo it with the soy sauce, and my rice tends to get really, really salty.

This recipe had about the perfect ratio of rice to soy sauce to suit my tastes (and the lite soy sauce certainly helped), and is incredibly easy to make. And while I went pretty basic, you can certainly add any veggies that you like -- mushrooms, bell peppers, broccoli, etc. But if you add more veggies, you might want to serve the fried rice with some extra soy sauce on the side, just in case your spreading your flavor too thin.

Easy and Light Fried Rice
Serves 4

1/2 c. shredded carrot
1/2 c. finely chopped onion
1/2 tsp. minced fresh ginger
1 clove garlic, minced
4 c. cold cooked brown rice
3-4 Tbsp. lite soy sauce
2 eggs, beaten
1/8 tsp. pepper
1/3 c. frozen peas

1. Spray large wok or nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add carrot, onion, ginger, and garlic. Cook and stir about 1-2 minutes.

2. Stir in rice and soy sauce. Cook over low haet 4-5 minutes, stirring occasionally.

3. Move rice mixture to one side of skillet. Add eggs and pepper to the other side. (I added an extra quick shot of cooking spray to the side of the skillet before adding the eggs.)

4. Cook over medium-low heat 3-4 minutes, stirring occasionally, until eggs are cooked. Add peas to rice and egg mixture and stir thoroughly to combine.

5. Heat through, and serve with extra soy sauce, if needed.