VEGGIE FRIED RICE
Ingredients
4 tablespoons peanut oil, divided
1 large onion, chopped
1 jalapeño pepper, minced including seeds
8 garlic cloves, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 large eggs
1 teaspoon salt
1 teaspoon black pepper
2 cups pea pods
3 cups Jasmine rice, cooked (1 cup raw)
1 tablespoon soy sauce
2 tablespoons oyster sauce
½ cup scallions, chopped
Instructions
Heat 3 tablespoons of the peanut oil in a large deep skillet or wok over medium high heat. Cook the onions, jalapeño, garlic, red and yellow bell peppers until soft and fragrant, about 2 minutes.
Push the veggies to one side of the pan and add the additional 1 tablespoon of oil to the empty side. Crack the eggs into the empty side of the pan. Scramble the eggs with your spatula until almost cooked through but still wet. Combine the eggs and veggie mixture and add the salt, pepper, pea pods, rice, soy sauce, and oyster sauce to the pan. Cook for 2 minutes stirring occasionally. Rice will get slightly crispy and pea pods will be crisp tender.
Garnish with more scallions and DEVOUR!!
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