Photo: Special Fried Rice Recipe
Ingredients
- 2 3/4 cups water
- 1 1/2 cups white rice
- 3 tablespoons vegetable or wok oil, 3 turns of the pan
- 2 eggs, beaten
- 2 cloves garlic, chopped
- 2 inches fresh ginger, minced or grated
- 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
- 1 small red bell pepper, diced
- 4 scallions, thinly sliced on an angle
- 1/2 cup frozen peas
- 1/3 cup Tamari, dark aged soy sauceBring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
Directions
Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
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By tinehartman
asheville, NC
on January 24, 2012
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Superfun! We just mixed in prepared brown rice and added soy sauce at the table. Delish!
By moe1816_277787
GREEN BAY, WI
on January 20, 2012
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I made this for dinner last night and it was amazing. Everyone loved it. I used brown basmati rice and followed the recipe as written. This is a keeper and I will be making it again and again. I thought the prep was fun and had the ingredients all chopped and ready in little bowls so it seemed really easy when it came to cooking it. Yummmmmm.
By suzmshep
Williston, VT
on January 15, 2012
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I made this tonight with leftover brown rice from yesterday's dinner. I substituted frozen edamame for the peas. It came out great! Nice way to use up leftover rice.
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