This colourful side dish can be ready in 30 minutes if you have leftover cooked rice.
In a small bowl, beat eggs with 1 tbsp (15 mL) water.
Heat 1 tbsp (15 mL) oil in large non-stick skillet over medium heat. Add eggs and leave flat for about 2 minutes, tilting pan to spread, or until cooked through; remove to a plate and coarsely chop.
Heat remaining oil in same skillet; add carrot, red pepper and snow peas. Stir-fry until softened about 3 minutes.
Combine soy sauce, chili-garlic sauce (if using) and sesame oil.
Add to skillet with rice and stir-fry for about 5 minutes or until rice is heated through.
Stir in egg and green onion.
Variation: Add cooked meat such as chicken, beef or ham to turn into a complete meal. Adjust to suit your family’s taste by using their favourite vegetables.
- Use cooked long-grain, basmati or brown rice in this recipe.
- Chili-garlic sauce is available in the Asian section of grocery stores. Any hot sauce would work here.
1 cup (250 mL) raw rice = 4 cups (1 L) cooked