Thursday, October 16, 2008

Fried Rice

Whenever I cook rice, I always make a bunch extra and freeze it. Rice is very versatile to use in many recipes or to toss in soup. This is a great recipe to whip together if you want something quick and light. If you keep peas and carrots in the freezer it makes it that much quicker.

4 T Extra virgin olive oil
1/4 C finely chopped onion
2 C basmati rice
1 C peas
1 C carrots, finely diced
3 L eggs, beaten
4 T soy sauce

Heat oil over high heat. Add onion and cook until translucent and slightly browned. Add carrots and rice and cook until rice is golden, about 4 minutes. Add peas and toss to combine. Push to side. Add eggs and scramble well. Mix eggs into rice mixture. Stir in soy sauce.

For a little variety in taste, you might want to try peanut oil of instead of the EVOO.

Makes 2-4 servings.

1 comment:

Renee Ann said...

Yummy! I've never thought of freezing cooked rice to have on hand. Great idea!

I didn't even know that you had a blog, now I see you have several. You should twitter when you post. Or, maybe you do and I'm already in bed. :)