Fragrant Fried Rice Pilaf

This dish was so easy to prepare and was so colorful with all the different veggies. It tasted so light and healthy.

Fragrant Fried Rice Pilaf

Anna Williams

By: Leah Holzel and Vivian Jao

From: Sides

Ingredients:

• 1 cup jasmine rice
• 1/4 cup vegetable oil
• 4 eggs, beaten
• Salt and pepper
• 3 scallions, thinly sliced, white and green parts separated
• 1 large red bell pepper, cut into 1/4-inch cubes
• 1 can (15.5 oz.) white beans, rinsed
• 1 cup frozen peas and carrots mix, thawed
• 1 tsp. ground cumin
• 2 tbsp. soy sauce
• 1/2 cup chopped cilantro

Directions:

1. In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with a fork.

2. Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting board and let cool; coarsely chop.

3. In the same skillet, heat 1 tbsp. oil over medium-high heat. Add the scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add the beans and peas-carrots mix and cook until heated through; transfer to a large bowl.

4. In the same skillet, heat the remaining 2 tbsp. oil and the cumin over medium-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.