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Fragrant Fried Rice Pilaf

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  • - 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


  • 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.