Classic special fried rice
- Number of Servings: 2
Ingredients
0.12 cup Frozen green peas5.0 slices (1" dia) Ginger Root0.25 cup Rice, white, long-grain, regular, boild and cold2.0 tbsp Corn Oil1.0 small (5-1/2" long) Carrots, raw1.0 clove Garlic0.5 tbsp Soy Sauce1.0 tsp Granulated Sugar3.0 small Egg, fresh, whole, raw0.25 tsp Salt0.12 tsp Pepper, black0.12 tbsp Corn Oil0.25 cup (8 fl oz) Water, tap1.0 tbsp Curry powder1.0 pepper Hot Chili Peppers
Whisk 3 eggs in a bowl with a quarter teaspoon of vegetable oil and a dash of black peppers until very light and fluffy. Fry them in a hot wok in a tablespoon of vegetable oil. Put them in a plate and add the rest of oil to the wok. Stir in carrot chopped into tiny cubes for one minute before adding cold water and cover to steam for another minute. Add peas and stir for another minute. Remove veggies from wok and stir in diced garlic and ginger for 15 seconds. Add in the rice and break it down with a spatula. Stir in soy sauce, salt, sugar and black pepper. Break the fried eggs into bite sizes and put it back into the rice along with Carrots and peas. Give them a good stir then add the curry powder and toss with a tablespoon of water because curry powder shall dry out the rice. After all combined well, serve the rice hot with sliced red Chili Peppers for garnish.
Serving Size: 2 bowls
Number of Servings: 2.0
Recipe submitted by SparkPeople user SHEREIN2.
Serving Size: 2 bowls
Number of Servings: 2.0
Recipe submitted by SparkPeople user SHEREIN2.
Nutritional Info Amount Per Serving
- Calories: 346.7
- Total Fat: 20.5 g
- Cholesterol: 206.5 mg
- Sodium: 625.4 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.2 g
- Protein: 10.7 g
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