Ingredients with Measurements:
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon amba spice blend
- 1 cup frozen peas and carrots
- 2 eggs, beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced onion and minced garlic and sauté until fragrant, about 2 minutes.
3. Add the amba spice blend and stir to combine.
4. Add the frozen peas and carrots and stir-fry for 2-3 minutes until heated through.
5. Push the vegetables to the side of the wok or skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
6. Add the cooked white rice to the wok or skillet and stir-fry until heated through and evenly coated with the vegetable and egg mixture.
7. Add the soy sauce and stir to combine.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 9g
Sodium: 600mg
Substitutions for ingredients:
- Any type of cooked rice can be used in place of white rice.
- Any type of frozen vegetables can be used in place of peas and carrots.
- Tamari or coconut aminos can be used in place of soy sauce.
- Chopped cilantro or parsley can be used in place of scallions.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use quinoa or cauliflower rice for a low-carb option.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Use day-old rice for best results.
- Make sure the wok or skillet is hot before adding the vegetables to ensure they cook evenly.
- Don't overcook the eggs, they should be soft and fluffy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks.
Garnishes:
Chopped scallions, chopped peanuts or cashews, sliced chili peppers.
Pairings:
This dish pairs well with stir-fried vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, cucumber salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or soy sauce to moisten it.
- If the vegetables are not cooking evenly, stir-fry them separately before adding them to the rice.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Amba is a tangy and spicy mango pickle that is popular in Middle Eastern cuisine.
Flavor profiles:
This dish is savory, slightly spicy, and has a hint of tanginess from the amba spice blend.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite Asian-inspired meal.
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