Ingredients
- null 1 cup RiceSelect® Texmati® White Rice
- null 8 cloves garlic, thinly sliced
- null ¼ cup vegetable oil
- null 2 Tbsp. fresh ginger, grated
- null ½ cup carrot, diced
- null ½ cup red bell pepper, diced
- null ½ cup white onion, diced
- null ½ cup peas
- null ¼ cup tamari
- null 2 large eggs, whisked
- null ¼ cup green onion, sliced
- null 2 Tbsp. fresh cilantro, chopped
Instructions
- In a medium saucepan, prepare rice according to package instructions.
- In a large skillet over medium heat, add vegetable oil. Once warmed, add garlic and cook until golden and crisp, about 5 minutes. Use a slotted spoon to place garlic on a paper towel-lined plate.
- In the same skillet, add ginger, carrot, bell pepper and white onion. Cook 5-7 minutes, until tender. Add peas and tamari. Push vegetables to the edges of pan and pour eggs into the empty section of skillet. Once edges of egg start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
- Add rice to the skillet and fold mixture to combine. Add garlic chips, green onions and cilantro.
- Serve