Fried Rice with Peas and Sun-Dried Tomatoes
80
A delicious recipe helps you use up your leftover rice and make a tasteful one plate meal within minutes.
Ingredients
| 4 | cups |
rice
cooked, leftover |
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | pinch |
salt
|
* |
|
white pepper
to taste |
* | ||
| 1 ½ | tablespoons |
oyster sauce
vegetarian |
|
| 1 | tablespoon |
vegetable stock
|
|
| 2 | teaspoons |
soy sauce, light
|
|
| 1 | teaspoon |
white wine
dry |
* |
| ¾ | teaspoon |
sugar
|
|
| ½ | teaspoon |
sesame oil
|
|
| 1 ½ | teaspoons |
ginger
minced |
* |
| 2 | cloves |
garlic
freshly minced |
|
| 1 ¼ | cups |
green peas
|
|
| 4 | each |
sundried tomatoes
halves, oil packed, rinsed, dried, diced |
* |
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 3 | tablespoons |
cilantro
minced |
* |
Directions
In a small bowl, combine the oyster sauce, chicken stock, soy sauce, wine, sugar, sesame oil and a pinch of white pepper.
Set a wok over high heat for 30 seconds.
Add the peanut oil and swirl to coat until a wisp of white smoke appears.
Add the ginger, garlic, and stir-fry for 20 seconds.
Add the cooked rice and peas, and stir fry until very hot, 2 to 3 minutes.
Add the oyster sauce mixture to the wok and stir until the rice is thoroughly coated.
Stir in the sun-dried tomatoes, scallions and cilantro, mix well and serve.
Tampa, United States
over 4 years ago
Did anyone realize that this recipe calls for 11/2 cups peas but never states when to add the peas to recipe. Also calls for vegetable stock in ingredients list but then refers to chicken stock in directions.
Toronto , Ontario, Canada
over 4 years ago
Thanks for the comment. I just edited the recipe. The peas should be added with rice together. Happy Cooking :-)