Need a quick weeknight dinner? Take a look in your fridge — leftover veggies, chicken, pork, beef or tofu can be added to this rice, resulting in a completely new dish.
Special Diets:
Ingredients
Method
Remove rice from refrigerator and break up to remove clumps; set aside.
Preheat a large wok or skillet over high heat. Before the pan begins to smoke, add canola oil and swirl to coat all cooking surfaces. Do not allow to smoke.
Add ginger and garlic. Stir-fry until aromatic, about 1 minute. It should sizzle and brown a bit. Remove and set aside.
Add rice and toss to coat with oil and heat through.
Add pepper, green onion, corn and peas. Continue to stir-fry for 2 minutes.
Make a well in the center of rice and vegetable mixture.
Add dark sesame oil and then whisked eggs or egg whites.
Scramble until partially cooked and then stir into the rice and vegetable mixture, stir-frying until egg is set.
Sprinkle with shoyu and return ginger and garlic to rice mixture.
Toss to combine. Taste and adjust seasoning with toasted sesame oil and shoyu. Serve immediately.
Nutritional Info
Serving Size
Calories
340
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.