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Easy Egg Fried Rice

Joyce Hendley

Looking for a super-fast weeknight meal that makes the most of leftovers?   Start with some leftover cooked rice (maybe from last night’s take-out Chinese!) and some chopped vegetables in any combination. Swap any thawed frozen vegetable mixture for the peas, or throw in a handful or two of grated carrots or broccoli when you saute the bell pepper. With protein-rich eggs, you’ve got a great light supper or hearty side dish. No fresh ginger? Just sprinkle in 1/4 teaspoon ground ginger into the beaten eggs and proceed with the recipe as directed.

Ingredients

3 tablespoons vegetable oil

1 cup chopped red or green bell pepper

6 scallions, chopped (reserve a few tablespoons for garnish)

One (1-inch) piece fresh ginger root, peeled and grated

4 cups cold cooked rice

1 cup thawed frozen peas

4 large Nellie’s Free Range Eggs, lightly beaten

2 tablespoons soy sauce

Directions

Heat the oil in a large nonstick skillet or wok until shimmering. Add the bell pepper, scallions, and ginger and cook, stirring frequently, until softened, 1-2 minutes.

Reduce the heat to low and stir in the rice a bit at a time, crumbling to remove any lumps. Raise the heat to medium-high, add the peas and cook, stirring, until heated through, about 3 minutes.

Push the rice to the side, making a hole in the middle of the pan. Pour in the eggs and scramble, incorporating the rice mixture as the eggs firm up. Stir in the soy sauce, sprinkle with the reserved scallions and serve at once.

Egg Fried Rice

Time

20 Minutes

Yield

Makes 4 Servings