Ingredients
- 3 tablespoons neutral oil, like canola or grapeseed
- 1 medium onion, peeled and roughly chopped
- 1 red bell pepper, stemmed, cored and roughly chopped
- 2 carrots, peeled and finely minced
- 1 tablespoon minced garlic, or to taste
- 1 cup peas (defrost if frozen)
- 1 tablespoon minced ginger, or to taste
- 3 to 4 cups cooked white rice, cooled
- 2 eggs, lightly beaten
- ¼ cup Shaoxing wine, or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and freshly ground black pepper to taste
- ½ cup minced cilantro or scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
456 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 10 grams protein; 93 milligrams cholesterol; 504 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6.
Preparation
- Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 1 0 minutes. With a slotted spoon, remove vegetables to a bowl.
- Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
20 minutes
Dining and Cooking