|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Category||Rice & Grains|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Frying; Sautï¿½ing|
|Diet||Low Calorie; Low Cholesterol; Vegetarian|
Boil the rice in water in a saucepan, stirring frequently. Reduce the heat to low, cover, and simmer 20 minutes until the rice is tender.
In a large skillet or wok, heat the peanut oil. Add the cooked rice and sautï¿½ until lightly golden. Add the green onions, salt, carrots, peppers, and frozen peas. Stir-fry 5 minutes until vegetables are tender-crisp.
Push the vegetables and rice to the sides of the skillet, making a circle in the center. Break the egg and cook, lightly scrambling. Stir the egg into the rice and sprinkle with the soy sauce, sesame oil, and chopped parsley. Serve immediately.
Calories: 305 cal
Total fat: 15g
Saturated fat: 3g
Monounsaturated fat: 7g