I love Fried Rice. I can’t be more clear than that four word statement. I love it and I don’t care how bad it is for me. Fried rice is a dish that there isn’t a need to try making because it just can’t be as good as the Chinese restaurant down the street or so that was my thinking until the April 2012 issue of Southern Living.
The magazine featured a Chicken Fried Rice as a main dish but we made it as a vegetarian meal during the week. In doubling the spicy it was almost too hot for my taste but was agreeable enough to Andrew that he didn’t complain too much about the lack of chicken or steak. While I still have a slight preference for take-out fried rice, it is only slight and this recipes guarantees that we’ll eat at least 2 vegetables and 1 fruit in the meal. Into the rotation it goes.
3 tablespoons vegetable oil, divided
4 large eggs, lightly beaten
1 cup diced onion
1 cup diced red bell pepper
1 pound haricots verts (tiny green beans), trimmed and cut into 1 1/2-inch pieces (about 2 cups)
4 cups cooked basmati rice
1/3 cup soy sauce
2 Tbsp. Asian chili-garlic sauce
- 1. Heat 1 Tbsp. oil in a large skillet over medium-high heat 1 minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until softly scrambled. Remove eggs from skillet; chop.
- 2. Heat remaining 2 Tbsp. oil in skillet; add onion, bell pepper, and green beans, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Add chicken, and stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with desired toppings.