Traditional Fried Rice
photo by Kiwi Kathy
- Ready In:
- 41mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 tablespoons peanut oil
- 2 eggs
- 1 teaspoon garlic (minced)
- 1⁄2 teaspoon salt
- 1⁄2 cup onion (diced small)
- 1⁄4 cup red bell pepper (diced small)
- 1⁄4 cup carrot (diced small)
- 2 scallions (greens, chopped)
- 1 teaspoon soy sauce
- 1⁄4 cup hoisin sauce
- 12 ounces white rice (cooked)
directions
- Beat eggs with 1 tablespoon oil and salt. (Set aside).
- In large skillet saute onions until translucent, carrots and bell peppers until tender with remaining oil stirring frequently on medium heat for about 15 minutes.
- Add garlic and saute for an additional minute.
- Add rice and mix well.
- Add soy sauce, egg and scramble until egg is dry approximately an additional 10 minutes or to desired doneness.
- Add hoison sauce, mix throughly and cook for an additional minute.
- Remove from heat.
- Add scallions and serve. Yum!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Maybe I made this wrong but it was extremely rich with the hoisin sauce, there weren't enough veggies and I can only imagine this feeding six people if it's paired with a very large main dish. Should there be 12 ounces of rice after the rice is cooked, or should you start with 12 ounces dried rice and cook that? The former doesn't make for 4–6 servings and the latter would be way too much rice, relative to the other veggies. Also not sure what kind of heat people are using to need 15 minutes for diced vegetables and 10 more minutes for a couple eggs. I cooked everything over medium heat, took 8 minutes for veggies and 3 minutes for eggs.
-
Tasty, quick and easy along with being healthy too. Has everything I'm looking for in a recipe. I found that the ingredients were cooked a lot sooner than stated in the recipe. Bonus!! I didn't have Hoisin Sauce but replaced this with Black Bean Sauce which worked well. I was also out of Scallions so added a handful of peas for colour. Thoroughly enjoyed by myself, DH and 5 yr old GS. Made for Aussie / Kiwi Swap Nov 2013.
see 1 more reviews
RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...