Fragrant Fried Rice Pilaf

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup jasmine rice

  • 3/4

    cup vegetable oil

  • 4

    eggs beaten

  • 3

    scallions, thinly sliced, white and green parts separated

  • 1

    large red bell pepper, cut into 1/4-inch cubes

  • 1

    can (15.5 oz) white beans, rinsed

  • 1

    cup frozen peas and carrots mix, thawed

  • 1

    tsp. ground cumin

  • 2

    Tbs. soy sauce

  • 1/2

    cup chopped cilantro

Directions

In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with fork. Meanwhile, in a large nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting boarda nd let cool; coarsely chop. In the same skillet, heat 1 Tbs. oil over medium-high heat. Add teh scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add teh beans and peas-carrots mix and cook until heated through; transfer to a large bowl. In the same skillet, heat the remaining 2 Tbs. oil and cumin over mediu-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until teh rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. STir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.

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