Festive Stir-Fried Rice
- Yield: 6 to 8 servings
- 3large eggs
- 1/2teaspoon salt
- 2 green onions, finely chopped
- 3tablespoons olive oil, divided
- 3cloves garlic, chopped
- 1 1/2cups shelled frozen green soybeans (edamame) or green peas
- 1medium yellow or red bell pepper, seeded and chopped into 1-inch cubes
- 3cups cooked rice
- 3 tablespoons dried cranberries or raisin
- 3tablespoons soy sauce
- 2teaspoons sesame oil
- 3tablespoons pine nuts, or other nuts, toasted
- Beat eggs, green onions, and salt in medium bowl. Heat 2 tablespoons olive oil in a nonstick wok or skillet over medium-high heat; swirl to coat pan. Add egg mixture; swirl to evenly cover bottom of pan. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom. Turn eggs and brown other side. Cut eggs into small pieces with spatula. Remove from pan.
- Heat remaining oil in same pan. Add garlic; stir-fry until fragrant, about 30 seconds.
- Stir in soybeans; cook, stirring constantly, for 1 minute. Add bell pepper; cook, stirring constantly, for 1 minute. Stir in rice, dried cranberries, and soy sauce; cook, stirring constantly, until rice is heated through.
- Return egg mixture to pan; mix well. Garnish with sesame oil and toasted nuts. Serve hot.
Recipe reprinted with permission from Ying Chang Compestine’s The Runaway Wok: A Chinese New Year Tale (Dutton Juvenile, 2011)