Happy Family Stir-Fried Rice

stir-fry
http://pgoarelish2.files.wordpress.com/2012/01/stir-fry.jpg?w=150
  • Yield: 6 servings

These themes are represented by the many ingredients that go into the dish; each ingredient complements the others to create a greater meal as a final result. Using precooked rice from the refrigerator not only saves time on busy weeknights, but the cold rice won't stick to the wok or pan.

Ingredients

3-- eggs
1/4cup minced red onion
1-- small fresh red chile, minced
2teaspoons low-sodium soy sauce
3tablespoons olive oil
3-- cloves garlic, chopped
1 1/2cups fresh or frozen and thawed mixed vegetables
1-- medium red bell pepper, seeded and chopped into 2-inch chunks
3cups cooked rice
-- Salt and pepper
2teaspoons sesame oil
3tablespoons toasted pine nuts or other nuts (optional), to garnish

Instructions

  1. In a bowl, beat eggs well. Mix in onion, chile, and soy sauce
  2. Heat 2 tablespoons olive oil in a medium nonstick wok or skillet over medium-high heat. Swirl to coat. Add egg mixture. Swirl to evenly cover bottom of wok. Cook without stirring until eggs are firm and brown on the bottom, about 1 minute. Chop eggs into small pieces with spatula. Remove eggs from wok and set aside.
  3. Heat remaining 1 tablespoon olive oil in the same wok. Add garlic and stir-fry until fragrant, about 30 seconds. Add mixed vegetables. Cook and stir  1 minute. Add bell pepper and cook and stir  for another minute. Mix in rice. Cook and stir until rice is heated through. Return egg mixture to wok and mix well. Season with salt and pepper. Drizzle with sesame oil and garnish with toasted nuts. Serve hot.

Recipe reprinted with permission from Ying's Best One-Dish Meals by Ying Chang Compestine (Sellers Publishing, 2011).

Nutritional Info *per serving

  • Calories 293
  • Fat 14g
  • Carbohydrate 35g
  • Fiber 2g
  • Protein 8g
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