Fried Rice

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Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

2
cups
short-grain brown rice
4
tablespoons
canola or olive oil
4
large eggs, lightly beaten
1
small red onion, chopped (1/2 cup)
1
small carrot, minced (1/2 cup)
1/2
cup
frozen peas, thawed
4
scallions, finely chopped (1/2 cup)
1
large tomato, peeled, seeded, and chopped
2
teaspoons
salt
1/2
cup
chopped fresh basil leaves

Directions

  1. Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.
  2. Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.
  3. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.
  4. Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.

 

 

Jane Kirby
April 2001

Nutritional Information

  • Per Serving
  • Calories 388
  • Calcium 62 mg
  • Carbohydrate 53 g
  • Cholesterol 141 mg
  • Fat 15 g
  • Fiber 5 g
  • Iron 2 mg
  • Protein 11 mg
  • Sat Fat 2 g
  • Sodium 855 mg
What does this mean? See Nutrition 101.

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