Total Time
Prep 15 mins
Cook 0 mins

This is very fast and easy. I like to eat it with chopsticks out of a deep stoneware noodle bowl. [From 30 Minutes Meals (Rachael Ray)]

Ingredients Nutrition


  1. If you're making fresh rice for this, take a tip from Rachael Ray and quick-cool it by spreading it out on a cookie sheet while you chop your veggies.
  2. Finely chop the garlic, bell pepper, and scallions. Grate the carrot.
  3. Heat a large non-stick skillet over high heat. Add about half the oil to the center.
  4. Add the eggs and quickly scramble, then push them off to the edges.
  5. Add the rest of the oil to the center of the skillet. Add the garlic, carrot, bell pepper and scallions, and quick-fry them for 2 minutes.
  6. Add the rice, combine with the veggies, then incorporate the scrambled eggs and fry for another 3 minutes.
  7. Add the peas and soy sauce and fry for 1 minutes.
  8. This is good with different kinds of meat too - I like to add already cooked shrimp or cubed chicken with the soy sauce and peas.
Most Helpful

This is a very tasty and easy recipe. My family loves it. We omit the bell pepper (son is picky) and don't use quite as many scallions. I also use precut matchstick carrots and "run the knife" thru to shorten. You can also use canned peas if no frozen on hand.

Su Chef September 28, 2006