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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Everyday Food Magazine, December 2005. Ingredients:
1 teaspoon olive oil |
1 tablespoon olive oil |
2 eggs, lightly beaten |
1 small onion, chopped |
2 carrots, halved lengthwise and thinly sliced diagonally |
10 ounces shiitake mushrooms, stemmed, caps thinly sliced |
1 garlic clove, minced |
1 teaspoon minced fresh ginger |
6 ounces snow peas, strings removed and halved crosswise |
2 cups cooked basmati rice |
2 -3 tablespoons soy sauce |
2 tablespoons rice vinegar |
Directions:
1. In a large nonstick skillet over medium heat, warm 1 teaspoon oil.
2. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes.
3. Transfer to a cutting board. When cool enough to handle, thinly slice.
4. Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes.
5. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
6. Add mushrooms; cook, stirring until tender, 2 to 5 minutes.
7. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
8. Add rice, soy sauce, and vinegar; toss to coat.
9. Season with salt and pepper.
10. Fold in sliced egg.
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