This is the closest I've ever had to restaurant style fried rice and cheese rangoon. The first time I ever had Chinese food was at the food court at a mall. This place gave you a choice of 1 main dish and 2 sides. My mom and I would try to choose different menu items so we could share and get more items to try. I usually chose fried rice and cheese rangoon as my 2 sides.
I should mention that we tried a ton of different recipes for cheese rangoon so we could have cheese rangoon whenever we wanted. This is one of those recipes where you will not believe it's so easy. I can't believe I didn't figure this out so much sooner!
3 c. cooked white rice
3 T. sesame oil
1 c. frozen peas and carrots, thawed
1 small onion, chopped
2 t. minced garlic
1/4 c. soy sauce
Pour 3 T. sesame oil into a pan on the stove top set on medium Add in 1 c. thawed peas, carrots, chopped onions and garlic. Once the peas, carrots and onions are tender, push to one side of the pan. Crack the eggs in a separate bowl and whisk. Pour the eggs onto the empty side of the pan and scramble the eggs. Once the eggs are scrambled, mix with the vegetable mixture. Add in the 3 c. white rice and the soy sauce. Mix all together.
Cream Cheese Rangoon
8 oz. chive and onion cream cheese
1/4 c. water
1 c. vegetable oil
Lay out a wonton wrapper out flat. Put 1 tsp. chive and onion cream cheese in the middle of the wrapper. Dip your finger in the water and rub on 2 connecting sides of the wonton wrapper. This will help seal the rangoon shut. Fold the wonton wrapper in half with the 2 non watered sides connecting to the 2 watered sides. In a frying pan, place 1 c. vegetable oil. Fry one side of the rangoon for approximately 15 seconds on medium-low heat until golden brown. Turn over and brown on other side. Remove from pan and place on paper towel to allow the oil to drain.