This popular Chinese-style rice dish is an excellent way to use up leftover rice.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp vegetable oil||4-6 cups cold cooked rice|
|2 scallions, sliced||2 eggs, beaten|
|1 green or red bell pepper, cored, seeded, and diced||2 tbsp soy sauce|
Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the scallions and pepper and stir–fry for 2 minutes, or until softened but not colored.
Add the rice to the wok and stir-fry about 5 minutes until heated through. Push the rice away from the center of the wok, pour in the eggs, and stir until scrambled and set.
Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.
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