AuthorGeo FoodsCategoryRiceIngredients
Preparation
In a skillet, over medium heat, heat oil and cook garlic, onions, and carrots for five minutes. Increase heat to medium-high, then fold in previously cooked rice and salt and cook until lightly toasted for about four minutes. Add peas and corn and mix until warmed through. Meanwhile, in a non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve.
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· 1 tablespoon Vegetable oil · 3 cloves garlic · 1 onion · 1 carrot · 3 cups rice · 1 teaspoon salt · ½ cup peas · ½ cup corn · 3 eggs · 2 green onionsDirections
1In a skillet, over medium heat, heat oil and cook garlic, onions, and carrots for five minutes. Increase heat to medium-high, then fold in previously cooked rice and salt and cook until lightly toasted for about four minutes. Add peas and corn and mix until warmed through. Meanwhile, in a non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve.
Ingredients
Directions
In a skillet, over medium heat, heat oil and cook garlic, onions, and carrots for five minutes. Increase heat to medium-high, then fold in previously cooked rice and salt and cook until lightly toasted for about four minutes. Add peas and corn and mix until warmed through. Meanwhile, in a non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve.