Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

The simple stir fried rice recipe I’m sharing with you today hits the spot — I bet you’ll love it as much as I do. It’s restaurant style, but created at home with easy ingredients you’ll have on hand. It comes together so fast and it’s so filling.

Ingredients

3 cups cooked jasmine rice

1 tablespoon vegetable oil

¼ large Vidalia onion chopped

2 gloves of minced garlic

1 cup frozen peas and carrots

½ cup of Egg Creations

½ teaspoon sesame oil

3 tablespoon soy sauce

green onions

cilantro optional

Cooking Procedure

1

n n n In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2-3 minutes. Stir occasionally to keep the garlic from burning.n n n n Add peas and carrots and cook until partially thawed, 1-2 minutes.n n n n Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.n n n n Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.n n n n Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.n n n n Top with chopped green onions and cilantro.n nn

See Recipe Procedure

Tags

More Of Side-dish Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms