- 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
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.
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.
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.
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.