Latest revision as of 01:18, 2 February 2011

Serves: 4

Active Time: 30 minutes

Total Time: 30 hour

From: A Magazine

Ingredients

1 1/2 cups long-grained white rice

3/4 cup soy sauce

2 tbsp. brown sugar

1 tbsp. white wine or rice vinegar

1 tbsp. grated fresh ginger

1 tbsp. peanut or olive oil

2 carrots cut into matchstick size strips

1 cups snow peas cut into thirds

2 cups bean sprouts

4 scallions white and light green parts thinly sliced.

4 eggs, lightly beaten

Directions

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile in a small bowl combine the soy sauce, sugar, vinegar, and ginger. Set aside.

Step 3

Heat the oil in a large non-stick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add snow peas, bean sprouts, 3 tbsp. soy sauce mix and stir fry until veggies are almost tender but still firm, about 2 minutes. Transfer to a bowl.

Step 4

Return skillet to medium heat, add remaining sauce mixture, rice and scallions. Cook until warm through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with veggies.