Spicy Egg and Vegetable Fried Rice
- 2 eggs, lightly beaten
- 2 cups basmati rice
- 2 Tbs. chili oil
- 1 cup frozen mixed vegetables (8 oz.)
- 6 green onions, chopped
1. Bring rice and 4 cups water to a boil in saucepan. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
2. Coat nonstick skillet with cooking spray; heat over medium heat. Pour in eggs. Cook 4 minutes, or until firm. Remove eggs, and coarsely chop.
3. Heat chili oil in same skillet over medium heat. Add rice, eggs, and frozen vegetables, and season with salt and pepper, if desired. Cook 15 minutes, or until browned and beginning to crisp, stirring often. Stir in green onions, and cook 2 minutes more.February 2009