![Spicy Carrot Fried Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/OUZy2I3VxctO4etNhZNedme7orI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2013-r-xl-spicy-carrot-fried-rice-2000-fb8eed03cdf14f6b8f144565821a51a2.jpg)
Ingredients
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2 tablespoons vegetable oil
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1 small yellow onion, cut into 1/4-inch dice
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2 cups julienned carrots (about 3/4 pound)
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2 garlic cloves, minced
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2 tablespoons minced peeled fresh ginger
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2 teaspoons Sriracha
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4 cups cooked long-grain white rice (see Note)
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4 large eggs, lightly beaten
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2 tablespoons soy sauce
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Juice of 1 lime
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1/4 cup coarsely chopped fresh cilantro leaves
Directions
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In a nonstick wok or large skillet, heat the oil. Add the onion and carrots and stir-fry over high heat until softened and beginning to brown, about 5 minutes. Add the garlic and ginger, and stir-fry until fragrant, about 1 minute. Stir in the Sriracha and cook until the carrots are coated, 1 minute. Add the rice, and cook, stirring constantly, until heated through and beginning to brown, about 3 minutes.
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Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and cook for 1 minute. Remove the pan from the heat. Stir in the soy sauce, lime juice and cilantro and serve in bowls.
Notes
In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.