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Recipe Categories : | Italian
| Rice | MAIN
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Ingredients :
- 1 cup white or jasmine rice (preferably jasmine for this dish).
- ¼ cup onions, finely minced
- 2 ½ cups water
- 2 eggs, beaten
- 2 + 2 tbsp peanut oil
- 6 green onions (scallions), sliced on the bias into 1½” strips
- 1 red or yellow bell pepper, sliced into ¼” x 2” strips
- 3 slices bacon, cooked until crisp and then diced finely
- 1 cup frozen peas
- 1 medium carrot, cut into 3” pieces, then sliced diagonally.
- 3 tbsp soy sauce (reduced salt preferred)
- ½ tbsp freshly ground black or white pepper (white preferred)
Preparation and Cooking Instructions :
- Heat 2 tbsp oil in a nonstick pan that has a tight fitting lid. Add
onions and sauté for 2-3 minutes. Add rice and stir to coat thoroughly
with oil
- Add water, bring to a boil, then reduce heat to low and cover. Let
cook until 98 per cent of the water is absorbed, about 12 minutes.
- Remove from heat and reserve, covered
- While rice is cooking, scramble eggs in nonstick pan until just “set”
but still slightly runny. Remove from heat and reserve.
- Heat remaining oil to medium high in wok or large skillet. Add carrots,
green onions and bell pepper and peas. (The peas don't have to be thawed
out.) Sauté for about 2 minutes. Add bacon and rice and combine for
about 1 minute. Stir in eggs and break them up so they combine with
rice mixture.
- Remove to serving plate or bowl.
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