Description
This Fragrant Fried Rice Pilaf is a vibrant and flavorful vegetarian dish featuring basmati rice, colorful vegetables, and seasoned eggs. Cooked with aromatic spices like cumin and enhanced with soy sauce and fresh herbs, this easy-to-make fried rice is perfect as a satisfying main or side dish for any meal.
Ingredients
Scale
Rice
- 1 cup basmati rice
- Water for rinsing and cooking
- 2 cups cold water (for cooking rice)
Vegetables & Herbs
- 3 scallions (thinly sliced; separate white and green parts)
- 1 large red bell pepper (cut into 1/4 inch cubes)
- 1 cup frozen peas (thawed)
- 1/2 cup carrots (thinly sliced)
- 1/2 cup chopped cilantro
Protein
- 4 eggs (beaten)
- 1 can white beans (rinsed)
Seasonings & Oils
- 1/4 cup vegetable oil (divided)
- 1 tsp ground cumin
- 2 tbsp soy sauce
- Salt and freshly ground black pepper (to taste)
Instructions
- Rinse and Cook Rice: In a small saucepan with a tight-fitting lid, cover the basmati rice with water and stir until the water becomes cloudy. Drain and repeat this rinsing process twice to remove excess starch. Return the rice to the saucepan, add 2 cups of cold water, cover, and cook over medium-low heat until the water is completely absorbed and the rice is cooked through. Let it sit covered for 5 minutes, then fluff with a fork.
- Cook Eggs: While the rice is cooking, heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the beaten eggs, season with salt and pepper, and cook while stirring constantly until the eggs are just set and dry, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop the cooked eggs.
- Sauté Vegetables: In the same skillet, heat another tablespoon of oil over medium-high heat. Add the white parts of the scallions, red bell peppers, and carrots. Cook, stirring frequently, until the vegetables are crisp-tender, about 1 minute. Season with salt and pepper to taste.
- Add Beans and Peas: Stir in the rinsed white beans and thawed peas with the sautéed vegetables. Cook until heated through, then transfer this mixture to a bowl and set aside.
- Fry Rice with Spices: In the same skillet, heat the remaining 2 tablespoons of oil and add the ground cumin over medium-high heat. Stir in the cooked and fluffed rice, spreading it into a single layer. Let it cook undisturbed until a golden crust forms on the bottom, about 3 minutes. Break up the rice gently and sprinkle with soy sauce for added flavor.
- Combine and Heat: Add the green parts of the scallions, chopped cilantro, bean and vegetable mixture, and chopped cooked eggs back into the skillet with the rice. Stir everything together and cook until heated through, ensuring all flavors are combined beautifully.
Notes
- Rinsing the basmati rice thoroughly removes excess starch and helps achieve fluffy grains.
- Be careful not to overcook the eggs; they should be just set and slightly creamy.
- For extra flavor, you can add a dash of toasted sesame oil at the end of cooking.
- This dish can be easily customized with other vegetables or proteins of your choice.
- Serve immediately for the best texture and taste.
