Chinese Fried Rice with Bell Pepper, Peas and Carrots (#1093)
Serves
Ready
4
15
Minutes
Prep
Cook
8
Minutes
7
Minutes
Categories
Asian
Chinese
Side
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Ingredients
- 2 tsp Vegetable Oil such as peanut oil, canola oil, olive oil, or corn oil
- 1 large Eggs well beaten
- 6 Scallions, Spring Or Green Onions thinly sliced
- 1 inch Ginger freshly and finely chopped
- 3 cloves Garlic or as needed, minced
- 1 Sweet Red Bell Peppers diced
- 1 cup Snow Pea Pods chopped
- 1 Carrots diced
- 1 cup Green Peas fresh or frozen
- 2 cups Rice cooked and leftover, white or brown rice
- 1 tsp Sesame Oil
Sauce
- 2 tablespoons Oyster Sauce or to taste
- 1 Tbsp Tamari Soy Sauce or to taste
Directions
- Swirl 1/2 teaspoon vegetable oil in a wok or a large nonstick skillet over medium heat.
- Add the egg, let cook for about 20 to 30 seconds without any stirring until it's almost set.
- Stir and break the egg into pieces, keep cooking for another 1 minute or so until the egg is cooked but not brown.
- Transfer into a small bowl and set aside.
- Add the remaining oil into the wok or skillet (no need to clean) over medium-high heat.
- Add the garlic, ginger ad scallions, cook until fragrant, about 40 seconds.
- Add the pepper bell, snow peas and carrots, stirring, and cook for about 4 minutes, until the vegetables are tender and still crisp.
- Add the snow peas and the leftover rice, stirring, and cook for another 2 to 3 minutes, until heated through.
- Pour the sauce over, stirring, and cook for another 40 seconds to 1 minute until the rice and vegetables are well coated.
- Stir in the fried egg and sesame oil.
- Serve warm with any your favorite stir-fry dish and enjoy :)
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