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| Rice Recipes |
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| Ingredients |
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1. Long Grain Rice |
1 1/2 Cups |
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2. Frozen Mixed Peas and Carrots |
1 Cup |
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3. Peanut Oil |
3 Tablespoons |
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4. Lightly Beaten Eggs |
2 |
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5. Minced Garlic Cloves |
1 |
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6. Chicken Broth |
2 Tablespoons |
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7. Soy Sauce |
2 Tablespoons |
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8. Sliced Green Onion |
1 |
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| Directions |
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- Boil a medium pot of salted water.
- Stir in the rice and boil for 10 minutes (until done).
- Drain the rice and set aside to cool.
- Microwave the carrots and peas for about 5 minutes (until tender); Drain and set aside.
- Heat 2 tablespoons oil in a large frying pan over high heat.
- Add garlic and stir for about 30 seconds.
- Add the cooked peas and carrots.
- Remove from heat and move to a mixture to a bowl.
- Heat the remaining oil in the pan over high heat and add the rice to the pan; Stir fry for 3 to 4 minutes.
- Make a well in center of rice and pour in the beaten eggs.
- Stir the eggs until they are scrambled; Stir-fry the eggs into the rice until thoroughly blended.
- Add soy sauce and chicken broth and stir fry for 3 minutes.
- Add the vegetable mixture and scallions.
- Your dish is ready.
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