Egg Fried Rice
Refrigerate your rice before you get to work frying up this dish: starting with cold grains is important for preventing the dish from turning to mush. If you have Chinese 5 spice, give it a try for a classic flavor.
Nutrition
Calories: 490.2 kcalCarbohydrates: 65.6 gProtein: 15.3 gFat: 18.3 gSaturated Fat: 3.8 gCholesterol: 232.5 mgSodium: 404.9 mgPotassium: 450.1 mgFiber: 6.65 gSugar: 3.7 gCalcium: 82.2 mgIron: 3.2 mg
Ingredients
- 5 c. brown rice cooked and cooled}
- 5 lg. eggs divided
- 2 T. water
- 1/4 t. paprika
- 1/4 t. turmeric
- 3 T. olive oil divided
- 1 med. onion finely chopped
- 1 red bell pepper finely chopped
- 1/2 c. frozen peas
- 1/2 t. salt
- 1/4 t. black pepper
- 2 scallions chopped
Instructions
- Use a fork to fluff rice and break grains apart.Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl with tablespoons water, paprika and turmeric.Heat 2 T. oil in a wok over medium-high heat. Add the first 3 eggs and scramble them. Remove from the wok and set aside.Turn the heat up to high and add remaining oil. Add the onion and bell pepper. Stir-fry for 1-2 minutes. Add the rice and stir-fry for another 2 minutes, breaking up any remaining clumps as you stir. Pour the remaining eggs over the rice and stir-fry until all of the rice grains are coated in egg.Add the peas and stir fry continuously for another minute. Add remaining ingredients and stir-fry until warm. If the rice is a little dry, you can use water to moisten it as needed.