Hands-On Time
10 Mins
Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.

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Ratings & Reviews

/5
Reviews
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