This is a Rachel Ray recipe that Kyle and I are big fans of. It's fresh tasting and won't give you the "I just ate at a Chinese restaurant" feeling!
2 c. water
1 c. white rice (brown works too)
3 T. vegetable oil
2 eggs, beaten
2 cloves garlic, chopped
1 t. ground ginger
1/2 c. shredded carrots
1/2 c. red bell pepper, diced
1/2 c. frozen peas
1/4 to 1/3 c. soy sauce
Bring water to a boil. Add rice, reduce heat, cover and cook over medium-low heat until tender, 15-18 minutes.
Heat a wok or large nonstick skillet over high heat. Add 1 T. oil to pan. Add eggs and scramble, then move them off to the side of the pan and add rest of oil to the center. Add garlic and ginger, then carrots, pepper, and scallions and quick-fry veggies, 2 minutes. Add rice and combine with veggies. Incorporate the scrambled eggs and continue to cook another 2 or 3 minutes. Add peas and soy sauce and stir-fry 1 minute more, then serve. Yield: 4
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