Egg Fried Rice

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.

Egg Fried Rice

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    Ingredients

    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

    directions

    Prep: 5 min Total: 15 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.

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