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Chinatown Fried Rice

Country.Chef's picture
Ingredients
  Vegetable oil 3 Teaspoon
  Eggs 2 Large, lightly beaten
  Mushrooms 8 Ounce, trimmed and thinly sliced
  Red pepper 1 , finely chopped
  Grated peeled ginger 1 Tablespoon (Fresh)
  Garlic 2 Clove (10 gm), finely chopped
  Medium grain white rice 1 1⁄2 Cup (24 tbs), cooked as label directs and cooled
  Frozen peas 1 Cup (16 tbs), thawed
  Green onions 2 , thinly sliced
  Sliced cooked ham 4 Ounce, cut into 1 inch by 1/4 inch strips
  Canned chicken broth/Old-fashioned chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Asian sesame oil 1 Teaspoon
  Loosely packed fresh cilantro leaves 1⁄2 Cup (8 tbs), chopped
Directions

1. In nonstick 12-inch skillet, heat 1 teaspoon vegetable oil over medium heat until hot. Add eggs and cook, stirring with wooden spoon, until eggs are scrambled, about 2 minutes. Transfer eggs to plate; set aside.
2. In same skillet, heat remaining 2 teaspoons vegetable oil over medium-high heat. Add mushrooms and red pepper; cook, stirring occasionally, until tender and lightly golden, about 10 minutes. Add ginger and garlic; cook, stirring, 1 minute. Add rice, peas, green onions, ham, broth, soy sauce, sesame oil, and scrambled egg. Cook, stirring and fluffing rice with fork, until heated through, about 3 minutes. Toss with cilantro, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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