3 tablespoons vegetable or canola oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh gingerroot, minced or grated
1/2 cup shredded carrots
1/2 red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/4 to 1/3 cup Tamari (dark soy sauce from Asian food isle)
SHOPPING LIST-
Instructions
Bring water to a boil. Add rice, reduce heat, cover and cook over medium-low heat until tender, 15-18 minutes. Spread rice on a cookie sheet to quick cool it. (Sandra used the rice cooker)
Heat wok or large nonstick skillet over high heat. Add 1 tablespoon oil to the pan. Add eggs and scramble. Move eggs off to side of pan. Add more oil to center. Add garlic and ginger, then carrots, pepper and scallions and quick fry veggies for 2 minutes. Add the cooked rice and stir all together (including eggs). Cook for another 2-3 minutes.
Now add peas and soy sauce. Cook for one minute more. Serve.
Originally Submitted
9/27/2009
0 Out of 5 from
0 reviews
You can add this Fried Rice recipe to your own private DesktopCookbook.
