Mollie's American Fried Rice
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 2 large eggs, beaten
- 1 1⁄2 cups chopped onions
- 1 tablespoon minced ginger
- salt
- 3 cups chopped broccoli
- 1⁄2 lb green beans, trimmed
- 1 medium carrot, thinly sliced diagonally
- 2 teaspoons garlic
- 4 cups packed leafy greens
- 2 cups sugar snap peas, trimmed
- 2 cups cooked brown rice
- 2 tablespoons soy sauce
- 3 green onions, sliced across
- 2⁄3 cup lightly toasted almonds
directions
- To make the omelet: in a 10" non-stick skillet, add about a teaspoon of oil, allow the pan to heat for about 30 seconds, then add the 2 beaten eggs. Swirl the beaten eggs around until one side is evenly cooked, then flip the omelet over to cook the other side.
- Transfer omelet to a plate and cut omelet into strips, set aside.
- In a wok, add oil and allow pan to heat up; add onion and ginger and sauté for 5 minutes, or until onion is translucent.
- Stir in broccoli, green beans, carrot and garlic. Add salt, if using, and stir-fry over medium heat 8 to 10 minutes, until vegetables are tender-crisp.
- Stir in chopped leafy greens and sugar snap peas, cook until they turn bright green.
- Fluff the cooked rice, and add to wok, along with the soy sauce, green onion and omelet strips.
- Serve hot, topped with the almonds.
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Reviews
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.