Ingredients Jump to Instructions ↓

  1. 2 3/4 cups 651ml Water

  2. 1 1/2 cups 240g / 8 1/2oz White rice

  3. 3 tablespoons 45ml Vegetable or wok oil

  4. 2 Eggs - beaten

  5. 2 Garlic cloves - chopped

  6. 2 Inches fresh ginger - minced or grated

  7. 1/2 cup 55g / 1.9oz Shredded carrots

  8. 1 Red bell pepper - diced (small)

  9. 4 Scallions - thinly sliced on An angle

  10. 1/2 cup 118ml Frozen peas

  11. 1/3 cup 78ml Tamari

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve. This recipe yields 4 servings.


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