Wednesday, August 24, 2011

Fragrant Fried Rice Pilaf


  • 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


  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.

No comments:

Post a Comment