Fried Rice with Green Peas and Egg
This is all-purpose fried rice that can be adapted to your taste—try it with sliced mushrooms, snow peas, water chestnuts, or your own favorite garnishes.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 large eggs, beaten
- 2 Tbsp. peanut oil
- 2 Tbsp. chopped ginger
- 2 Tbsp. chopped garlic
- 1 Tbsp. sliced red chili
- ½ cup chopped scallions
- 4 cups cooked white rice
- 1 package (10 oz.) frozen green peas
- 1 Tbsp. soy sauce
- Heat a 10" nonstick skillet with a few drops of oil over medium heat; add the eggs. Cook without stirring until completely cooked through, about 3 minutes. Slide the cooked egg sheet onto a cutting board; let it cool for 5 minutes. Dice the egg and set aside.
- Heat the oil in a large skillet or wok. Add the ginger, garlic, chili, and scallions, and cook for 1 minute; they should sizzle. Add the rice. Over high heat, chop and stir the rice to break up any lumps; cook until very hot, and some rice forms crunchy bits, about 5 minutes. Add the peas. Cook until peas are hot, then stir in the diced egg and soy sauce.