There is something about food brought together in one pan bringing out a complexity in flavours and colours that are addictive and hard to resist.
I love this recipe as most of my ingredients were leftovers in my refrigerator.
leftover rice in your refrigerator works best for this recipe,if you are cooking rice to use for the recipe,set it in the refrigerator for it to cool down.
I used vegetables that I had ready in my refrigerator only apart from the peas,however you can use whatever veggies at hand,the beauty of the recipe is in making it your own.
You can even make this healthier by using brown rice if you so wish,I find brown rice fry’s better.
This doesn’t take much time to bring together and the only sweat you will break is in chopping up your veggies.
Finishing this rice in soy sauce kisses it with an umami vibe,I love how it also stains my rice,however if by any reason you don’t fancy soy sauce,this recipe won’t be any less mouth delicious if you leave it out altogether.
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
1 cup diced carrots
3/4 cup blanched peas
3/4 cup diced red bell peppers
3/4 cup diced green bell peppers
3/4 cup diced yellow bell peppers
2 chopped green onions
1 clove minced
1 tablespoon ginger chopped
1/2 cup chopped yellow/red onions
2 tablespoons vegetable oil
3 tablespoons soy sauce
In a frying pan,saute together your garlic,ginger,yellow/red onions and carrots on medium high heat for 2 to 3 minute
Crank up the heat to a high and add in your bell peppers
Saute this for 3 to 4 minutes then push the veggies aside and crack in your egg
Scramble your egg and mix in the veggies.Mix in your peas and toss for a minute
Add in your cold rice and fry until starting to change colour about 2 to 3 minutes
Pour in the soy sauce and toss until everything is stained with the soy sauce.This should take you about a minute.Finally mix in your green onions
(Taste for salt after adding your soy as it has a high salt content.Season to your taste)
Take it of the heat
This is best served hot from the pan