Ingredients

  • 1 cup frozen mixed peas and carrots
  • 3 tablespoons peanut oil
  • 2 eggs, beaten
  • 1 clove garlic, minced
  • 4 cups cold cooked white rice
  • 2 tablespoons chicken broth
  • 2 tablespoons soy sauce
  • 1 green onion, sliced

Directions

1. Microwave carrots and peas until tender, about 5 minutes. Drain and set aside.
2. Heat 2 tablespoons oil in a wok or large frying pan over high heat. Add garlic and stir for about 30 seconds. Add cooked peas and carrots. Remove from heat and transfer mixture to a bowl.
3. Heat remaining oil in pan over high heat, break rice apart with wet hands and add to pan. Stir fry for 3 to 4 minutes.
4. Make a well in center of rice and pour in beaten eggs. Stir the eggs until they are scrambled then stir-fry the eggs into the rice until thoroughly blended.
5. Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add vegetable mixture, and scallions. Serve hot.



Categories
Asian, Chinese
Keywords
Chinese, Asian
MacGourmet downloadVegetable Fried Rice. To import, drag image to your MacGourmet recipe box.