Beatriz Da Costa
olive or peanut oil
cooked long-grain white rice
scallions (green and white parts), cut into 2-inch slivers
hot red or green chilies, seeded and slivered
snow peas, cut into thin slivers
eggs, lightly beaten
- Heat oven to 350° F. Heat the oil in a 10-inch ovenproof skillet over medium heat. Add the rice, turning it in clumps with a large spoon until slightly crispy, about 5 minutes. Add the scallions, chilies, and snow peas and cook, stirring frequently just until they begin to get limp, about 3 minutes. Add the bean sprouts and cook 1 minute more.
- Stir the soy sauce into the eggs and then pour over the rice and vegetables in the skillet. Reduce heat to low and cook, undisturbed, 5 minutes.
- Place the skillet in the oven and cook 5 to 7 minutes or until the eggs are set.