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Quick Egg and Veg­gie Fried Rice

Canadian Living - Quick & Easy - - EXTRA MEALS -

MAKES 4 serv­ings

Thinly slice 3 green onions; sep­a­rate light and dark green parts. In wok or large non­stick skillet, heat 2 tbsp veg­etable oil over medium-high heat; stir-fry light green parts of green onions un­til soft­ened, about 1 minute. Add 1½ cups sliced stemmed shi­itake mush­rooms; 1 car­rot, diced; 3 cloves gar­lic, minced; and 1 tbsp minced fresh gin­ger. Cook, stir­ring, un­til soft­ened, about 3 min­utes. Stir in 5 cups cold cooked rice and ½ cup frozen peas; cook, stir­ring fre­quently, un­til rice is hot, about 5 min­utes. Push rice into ring around edge of pan, leav­ing space in cen­tre; pour 4 eggs, beaten, into cen­tre. Cook, stir­ring eggs oc­ca­sion­ally, just un­til softly scram­bled, about 2 min­utes. Stir in rice mix­ture, 2 tbsp sodi­um­re­duced soy sauce, 1 tbsp oys­ter sauce, 2 tsp sriracha or other Asian chili sauce and 1 tsp se­same oil. Cook, stir­ring, for 1 minute. Sprin­kle with dark green parts of green onions.

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