Fragrant Fried Rice Pilaf

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.

May 2011 Rachael Ray