Rating: 4.5 stars
30 Ratings
  • 5 star values: 26
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Jane Kirby

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Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

calcium 62mg; 388 calories; carbohydrates 53g; cholesterol 141mg; fat 15g; fiber 5g; iron 2mg; protein 11mg; saturated fat 2g; sodium 855mg.
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