Quick Fried Rice

Name: Quick Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2-3 c cold, leftover rice (or make your own and cool - 2 c water/1 c white rice); 3 Tbsp vegetable oil; 2 eggs, beaten; 2 clove garlic, chopped; 2 inches fresh gingerroot, minced or grated; 1/2 c shredded carrots; 1/2 red bell pepper, diced; 4 scallions, thinly sliced on an angle; 1/2 c frozen peas; 1/4-1/3 c tamari, low sodium

By Kathy D
@LifeIsGoodkd

A quick and easy Rachael Ray recipe. You can use leftover cooled rice or make your own and cool before starting the recipe. Enjoy!

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

10 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

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2-3 c

cold, leftover rice (or make your own and cool - 2 c water/1 c white rice)
3 Tbsp

vegetable oil
2

eggs, beaten
2 clove

garlic, chopped
2

inches fresh gingerroot, minced or grated
1/2 c

shredded carrots
1/2

red bell pepper, diced
4

scallions, thinly sliced on an angle
1/2 c

frozen peas
1/4-1/3 c

tamari, low sodium

How to Make Quick Fried Rice

Step-by-Step

*If making your own rice: Bring water to a boil, add rice, reduce heat, cover and cook over med-low heat until tender, 15-18 minutes. Spread rice on a cookie sheet to quick cool.
Heat a large skillet (or wok) over high heat. Add 1 T oil to the pan.
Add eggs and scramble, then move them off to the side of the pan and add a little more oil to the center.
Add garlic and ginger, then carrots, pepper and scallions and quick fry the veggies for about 2 minutes.
Add rice and combine with veggies.
Incorporate the scrambled eggs and continue to cook another 2-3 minutes.
Add peas and tamari and stir-fry 1 more minute, then serve.