Chinese Fried Rice with Bell Pepper, Peas and Carrots
This quick and easy fried rice is very flavorful. The bell pepper, peas and carrots add some beautiful colors and crunchy texture into the fried rice, the Asian flavor from the sauce brings all the ingredients together and gives the fried rice tangy taste.
Ingredients
| 2 | teaspoons |
vegetable oil
such as peanut oil, canola oil, olive oil, or corn oil |
|
| 1 | large |
eggs
well beaten |
|
| 6 |
scallions, spring or green onions
thinly sliced |
||
| 1 | inch |
ginger
freshly and finely chopped |
* |
| 3 | cloves |
garlic
or as needed, minced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | cup |
snow pea pods
chopped |
|
| 1 | each |
carrots
diced |
|
| 1 | cup |
green peas
fresh or frozen |
|
| 2 | cups |
rice
cooked and leftover, white or brown rice |
|
| 1 | teaspoon |
sesame oil
|
|
| Sauce: | |||
| 2 | tablespoons |
oyster sauce
or to taste |
|
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
Directions
Swirl ½ teaspoon vegetable oil in a wok or a large nonstick skillet over medium heat.
Add the egg, let cook for about 20 to 30 seconds without any stirring until it's almost set.
Stir and break the egg into pieces, keep cooking for another 1 minute or so until the egg is cooked but not brown.
Transfer into a small bowl and set aside.
Add the remaining oil into the wok or skillet (no need to clean) over medium-high heat.
Add the garlic, ginger ad scallions, cook until fragrant, about 40 seconds.
Add the pepper bell, snow peas and carrots, stirring, and cook for about 4 minutes, until the vegetables are tender and still crisp.
Add the snow peas and the leftover rice, stirring, and cook for another 2 to 3 minutes, until heated through.
Pour the sauce over, stirring, and cook for another 40 seconds to 1 minute until the rice and vegetables are well coated.
Stir in the fried egg and sesame oil.
Serve warm with any your favorite stir-fry dish and enjoy :)
Nutrition Facts
Serving Size 240g (8.5 oz)
