Sugar Snap Pea & Scrambled Eggs Fried Rice
Fried rice should be definitely one of the easiest and most versatile recipes to make, you can throw in whatever you have on hand, add garlic, ginger, scallions, soy sauce, sesame oil... these delicious Chinese stir-fry seasoning ingredients. An easy yet tasty one-pan meal is ready within less than 30 minutes.
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
well beaten |
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 2 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | small |
carrots
peeled and chop into small cubes |
|
| 1 | each |
celery stalks
tough ends removed and sliced |
|
| ½ | each |
sweet red bell peppers
seeded and cut into small cubes |
|
| 1 | cup |
sugar snap peas
cut into 1/2-inch pieces |
*
|
| 2 | cups |
rice
cooked |
|
| ¼ | cup |
cilantro
freshly chopped |
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
sesame oil
or to taste |
|
| 1 | teaspoon |
hot chili pepper oil
optional |
*
|
| ½ | tablespoon |
rice vinegar
|
|
| ½ | tablespoon |
oyster sauce
regular or vegetarian, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
well beaten |
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 2 | cloves |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | small |
carrots
peeled and chop into small cubes |
|
| 1 | each |
celery stalks
tough ends removed and sliced |
|
| 0.5 | each |
sweet red bell peppers
seeded and cut into small cubes |
|
| 237 | ml |
sugar snap peas
cut into 1/2-inch pieces |
*
|
| 473 | ml |
rice
cooked |
|
| 59 | ml |
cilantro
freshly chopped |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
sesame oil
or to taste |
|
| 5 | ml |
hot chili pepper oil
optional |
*
|
| 7.5 | ml |
rice vinegar
|
|
| 7.5 | ml |
oyster sauce
regular or vegetarian, optional |
|
Directions
In a wok or a large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot.
Add the beaten eggs, stirring occasionally to scramble the eggs, and cook until the eggs are golden and cooked, about 3 minutes. Transfer the scrambled eggs onto a plate, set aside.
In the same wok or skillet, add the remaining oil.
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
Add the carrot, celeries and sweet red peppers, and cook for about 3 minutes until tender.
Stir in the sugar snap peas, and cook for another 2 minutes until turn into bright green.
Add the cooked rice, and cook for another 2 minutes until heated through.
Meanwhile combined all the sauce ingredients in a small bowl.
Add the scrambled eggs and pour the sauce over, stirring often, and cook for 2 to 3 minutes until everything is well combined, coated and heated through.
Serve warm with fresh cilantro on top.
