Fragrant Fried Rice Pilaf
When 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
- 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 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.
- Enjoy!
Fragrant Fried Rice Pilaf
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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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