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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Love fried rice? Whip up this vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham. Ingredients:
2 tablespoons canola oil, divided |
4 large eggs, lightly beaten and divided |
1/4 teaspoon freshly ground black pepper, divided |
dash of salt |
1 3/4 cups thinly sliced green onions, divided |
2 teaspoons grated peeled fresh ginger |
2 garlic cloves, minced |
5 cups cooked short-grain rice, chilled |
1/4 cup low-sodium soy sauce |
1/2 teaspoon salt |
1 (10-ounce) package frozen green peas, thawed |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.
2. Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.
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