Chinese Fried Rice with Bell Pepper, Peas and Carrots
- 2 teaspoons vegetable oil such as peanut oil, canola oil, olive oil, or corn oil
- 1 large eggs well beaten
- 6 each scallions, spring or green onions thinly sliced
- 1 inch ginger freshly and finely chopped
- 3 cloves garlic or as needed, minced
- 1 each sweet red bell peppers diced
- 1 cup snow pea pods chopped
- 1 each carrots diced
- 1 cup green peas fresh or frozen
- 2 cups rice cooked and leftover, white or brown rice
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce or to taste
- 1 tablespoon soy sauce, tamari or to taste
- Swirl 1/2 teaspoon vegetable oil in a wok or a large nonstick skillet over medium heat.
- Add the egg, let cook for about 20 to 30 seconds without any stirring until it's almost set.
- Stir and break the egg into pieces, keep cooking for another 1 minute or so until the egg is cooked but not brown.
- Transfer into a small bowl and set aside.
- Add the remaining oil into the wok or skillet (no need to clean) over medium-high heat.
- Add the garlic, ginger ad scallions, cook until fragrant, about 40 seconds.
- Add the pepper bell, snow peas and carrots, stirring, and cook for about 4 minutes, until the vegetables are tender and still crisp.
- Add the snow peas and the leftover rice, stirring, and cook for another 2 to 3 minutes, until heated through.
- Pour the sauce over, stirring, and cook for another 40 seconds to 1 minute until the rice and vegetables are well coated.
- Stir in the fried egg and sesame oil.
- Serve warm with any your favorite stir-fry dish and enjoy :)
vegetable oil, eggs, scallions, ginger, garlic, sweet red bell peppers, snow pea pods, carrots, green peas, rice, sesame oil, oyster sauce, soy sauce
Taken from recipeland.com/recipe/v/chinese-fried-rice-bell-pepper--52386 (may not work)