Fried Rice with Peas and Sun-Dried Tomatoes
Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.
Ingredients
| 1 ½ | cups |
rice
|
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | pinch |
salt
|
* |
|
white pepper
|
* | ||
| 1 ½ | tablespoons |
vegetarian oyster sauce
|
* |
| 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 |
* |
| 1 ¼ | cups |
green peas
|
|
| 4 |
sundried tomatoes
oil-packed, rinsed, dried, diced |
* | |
| 4 |
scallions, spring or green onions
thinly sliced |
||
| 3 | tablespoons |
cilantro
minced |
* |
Directions
In a large saucepan, cover the rice with cold water.
Rub the rice between your hands.
Drain well and repeat the rinsing process two more times.
Return the rice to the pan, add 1½ cups of cold water and let soak for 2 hours.
Bring the rice to a boil over high heat and cook until the rice is tender.
Fluff with a fork.
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 and stir-fry for 20 seconds.
Add the cooked rice 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.
Note: You can use leftover rice as well.
Nutrition Facts
Serving Size 120g (4.2 oz)
