Recipe by Dedee Royale
Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.
Top Review by Karen Elizabeth
A very easily prepared fried rice dish, with a nice spicy bite to it. The secret is always in doing your prep beforehand. I had cooked rice previously and put it in the freezer, I always try to have rice handy in this manner for fried rice. I used two small tomatoes, and added a finely chopped small zucchini, otherwise I followed the recipe exactly. This was a lovely dinner, quickly prepared in my electric wok, thank you Dedee! This recipe was made for PAC Fall 2011
- 6 cups cooked jasmine rice, cold to the touch
- 1 cup peas, frozen and thawed
- 2 garlic cloves, chopped
- 1⁄2 red pepper, chopped
- 4 tablespoons canola oil
- 2 teaspoons fresh ginger, minced
- 2 large eggs, lightly beaten
- 1 medium tomatoes, fresh, rough chopped
- 2 tablespoons hot chili paste
- 2 tablespoons light soy sauce
- 1 tablespoon fresh lime juice
- scallion, chopped for garnish
Directions See How It's Made
- Heat oil in a large skillet or wok.
- Add ginger and garlic and stir fry for 1-2 minutes.
- Remove with a slotted spoon and set aside.
- In the same pan add peas and red pepper.
- Stir fry for 2 minutes until slightly softened.
- Remove and set aside.
- Add the cold rice to the skillet and heat thoroughly.
- With a spoon make a hole in the center of the rice pushing the rice to the sides.
- Add the beaten eggs into the center without touching the rice.
- Stir the eggs until pretty well set then start incorporating the rice into them.
- Add the chopped tomatoes.
- Return the reserved ginger, garlic, peas and red pepper to the pan.
- Mix in the chili paste, soy sauce and lime juice.
- Serve with chopped scallions as a garnish.