3 green onions, thinly sliced, white and green parts separated
2 teaspoon minced fresh ginger
2 cups frozen peas and carrots, thawed
2-3 eggs, lightly beaten
3 cups cooked brown or other long-grain rice, chilled
3 tablespoons low-sodium soy sauce, plus more to taste
1 1/2 teaspoons oyster sauce
Instructions
Heat 1 tbsp of the oil in a skillet or wok over medium-high heat. Add the onion and cook 2-4 minutes. Add the garlic, ginger, and white parts only of the green onions to the skillet. Cook stirring frequently, until fragrant, about 30 seconds. Add the peas and carrots and cook just until they are warmed through, about 2 minutes.
Make a well in the middle of the pan by pushing the vegetables to the outer edges. Add in 2 tbsp of oil into the well. Add in the eggs and whisk/stir vigorously until the eggs are just cooked. Combine the eggs with the vegetables. Stir in the rice and break up any clumps that have formed. Spread the rice evenly in the pan and allow to sit for about 2 minutes. Stir it again, breaking up any clumps that may have formed. Add in the soy and oyster sauces and mix thoroughly. Add in the green parts of the onions and stir to combine.
Originally Submitted
2/18/2013
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