Yield
2 servings (serving size: about 1 3/4 cups)

Prep: 6 minutes; Cook: 7 minutes. Fried rice is best when you make it with chilled or leftover rice because chilled rice maintains its texture during stir-frying. If you don't have any rice on hand, cook 1 bag of boil-in-bag brown rice while you prepare the salad and chop the vegetables. Spread the rice on a jelly roll pan, and chill.

How to Make It

Step 1

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add celery and snow peas to pan; sauté 3 minutes. Add green peas and water chestnuts; sauté 1 minute.

Step 2

Push vegetables to one side of pan. Pour egg into other side of pan. Cook, stirring often, until done.

Step 3

Add cooked rice, tossing well. Stir in remaining sesame oil, soy sauce, and pepper. Cook 1 minute or until rice mixture is thoroughly heated, tossing occasionally. Serve immediately.

Cooking Light Superfast Suppers

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