Photo: Ngoc Minh Ngo
Yield
Makes 4 servings

How to Make It

Cook the rice according to the package directions.

Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.

Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Tip: You can improvise with whatever vegetables you have on hand, from fresh broccoli to frozen peas. Or, if you’re out of everything green, you can make the dish without the vegetables, just this once.

Ratings & Reviews

Kat031's Review

Kat031
January 10, 2010
I loved this recipe, I didn't use the eggs because my husband doesn't like them and it still came out delicious. It was exactly what I was looking for.

newgriller's Review

newgriller
May 27, 2009
there may be a typo in this recipe. There was WAY too much soy sauce, it was just soaking in it. Perhaps it should have said 1/4 cup? It just tasted like veges soaked in soy sauce, and you couldn't even taste the eggs, they were brown soaked in the soy sauce yuck! I even added broccoli and mushrooms to have more veges, but they were stills soaked