Fragrant Fried Rice Pilaf

 Top down photo fo the Fragrant Fried Rice Pilaf Recipe served in a off white bowl, with green onions on the sideWhen I saw this recipe, not only did it look pretty…. but holy filled with a ton of healthy, yummy foods batman! Carrots, peas, egg, beans, bell pepper & herbs! YES!

This had Family Fresh Meal written all over it!  Now, I am a fan of food doing a dance of flavor on my pallet, but was worried that the girls might possibly be turned off by so many flavors combined. When I presented it to them, I called it rainbow rice (because of all the colors).

I would say, “Big D… take a bite of red!” And she would. Little D was too busy INHALING this one…. so I didn’t try to fix that unbroken eater 🙂 Darryl’s first bite brought about a WOW! This dish definitely gets a 5 out of 5 on the yummy meter!!!

I know I have a few pea haters out there…. I do believe any green veggie, like broccoli or asparagus would work great! OOOOOH.. edamame too! Enjoy!

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How to Make Fragrant Fried Rice Pilaf

  1. In a small saucepan with a tight fitting lid, cover rice with water and stir until the water becomes cloudy. Drain and repeat twice. Return the rice to the saucepan and add 2 cups cold water and cover and cook over medium low heat until the water has been absorbed and the rice is cooked. let sit for 5 min, then fluff with a fork.
  2. Meanwhile, in a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Ad the eggs, season with salt and pepper and cook, stirring util set and just dry, about 1 minute.
  3. Transfer to a cutting board and let cool coarsely chop.cooked scrabbled eggs being chopped on a cutting board
  4. Don’t forget to fluff your rice with a fork 🙂
  5. In the same skillet you cooked your eggs in, heat 1 tbsp oil over medium high heat. Add scallion whites, bell peppers and carrots and cook until crisp and tender, about 1 minute. Season with salt and pepper.scallion whites, bell peppers and carrots cooking in a frying pan
  6. Add the beans and peas and cook until heated through; transfer to a bowl.peas and white beans being added to vegetable mixture in frying pan
  7. In the same skillet, heat the remaining 2 tbsp oil and the cumin over medium high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.rice, sauce, chopped eggs and vegetable mixture all together in a pan
  8.  Enjoy!child sitting at a table eating the fried rice pilafchild sitting at a table eating the fried rice pilaf
5 from 1 vote

Fragrant Fried Rice Pilaf

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • - 1 cup basmati rice
  • - 1/4 cup vegetable oil
  • - 4 eggs beaten
  • - 3 scallions thinly sliced, white and green pars separated
  • - 1 large red bell pepper cut into 1/4 inch cubes
  • - 1 can white beans rinsed
  • - 1 cup frozen peas thawed
  • - 1/2 cup carrots thinly sliced
  • - 1 tsp ground cumin
  • - 2 tbsp soy sauce
  • - 1/2 cup chopped cilantro

Instructions

  • In a small saucepan with a tight fitting lid, cover rice with water and stir until the water becomes cloudy. Drain and repeat twice. Return the rice to the saucepan and add 2 cups cold water and cover and cook over medium low heat until the water has been absorbed and the rice is cooked. let sit for 5 min, then fluff with a fork.
  • Meanwhile, in a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Ad the eggs, season with salt and pepper and cook, stirring util set and just dry, about 1 minute.
  • Transfer to a cutting board and let cool coarsely chop.
  • Don't forget to fluff your rice with a fork 🙂
  • In the same skillet you cooked your eggs in, heat 1 tbsp oil over medium high heat. Add scallion whites, bell peppers and carrots and cook until crisp and tender, about 1 minute. Season with salt and pepper.
  • Add the beans and peas and cook until heated through; transfer to a bowl.
  • In the same skillet, heat the remaining 2 tbsp oil and the cumin over medium high heat. Stir in the cooked rice. Spread into a single layer an cook, undisturbed until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with soy sauce.
  • Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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