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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Simple Meals Ingredients:
4 tablespoons peanut oil, divided |
1 egg, lightly beaten |
1/4 cup sliced almonds |
2 tablespoons green onions, thinly sliced |
1 garlic clove, minced |
3 cups cooked minute rice, chilled |
8 ounces peas, drained |
8 ounces sliced water chestnuts, drained |
1 (2 ounce) jar sliced pimientos, drained |
3 tablespoons soy sauce |
1/2 teaspoon sugar |
Directions:
1. Heat 1 tablespoon of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 minutes or until set. Remove egg from skillet; cover to keep warm.
2. Add 1 tablespoon of the remaining oil to same skillet; heat 30 seconds. Add almonds, green onions and garlic; stir-fry 2 to 3 minutes or until almonds are lightly toasted. Remove from skillet.
3. Heat remaining 2 tablespoon of oil in same skillet. Add rice; stir-fry 3 minutes.
4. Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.
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