Description
This Fragrant Fried Rice Pilaf is a vibrant and flavorful dish combining aromatic basmati rice with sautéed vegetables, tender eggs, and white beans. Infused with cumin and soy sauce, it offers a deliciously crispy rice crust and a perfect balance of texture and taste. Ideal for a quick, wholesome, vegetarian meal that serves four.
Ingredients
Scale
Rice Preparation
- 1 cup basmati rice
- Water for rinsing and cooking
Vegetables and Beans
- 3 scallions (thinly sliced, white and green parts separated)
- 1 large red bell pepper (cut into 1/4 inch cubes)
- 1 can white beans (rinsed)
- 1 cup frozen peas (thawed)
- 1/2 cup carrots (thinly sliced)
- 1/2 cup chopped cilantro
Other Ingredients
- 1/4 cup vegetable oil (divided)
- 4 eggs (beaten)
- 1 tsp ground cumin
- 2 tbsp soy sauce
- Salt and pepper to taste
Instructions
- Rinse and Cook the Rice: Rinse the basmati rice by covering it with water in a saucepan, stirring until the water turns cloudy, then drain. Repeat this rinsing process two more times to remove excess starch. After rinsing, return the rice to the saucepan, add 2 cups of cold water, cover with a tight-fitting lid, and cook over medium-low heat until the water is absorbed and the rice is tender. Allow it to sit covered for 5 minutes, then fluff with a fork.
- Cook the Eggs: 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 for about 1 minute until they are set but still moist. Transfer the cooked eggs to a cutting board and coarsely chop once cooled.
- Sauté Vegetables: In the same skillet, heat another tablespoon of oil over medium-high heat. Add the white parts of the scallions, diced red bell pepper, and thinly sliced carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 1 minute. Season with salt and pepper to taste.
- Add Beans and Peas: Stir the rinsed white beans and thawed peas into the skillet with the sautéed vegetables. Cook together until heated through, then transfer this mixture to a bowl and set aside.
- Form the Rice Crust: Heat the remaining 2 tablespoons of vegetable oil and the ground cumin in the skillet over medium-high heat. Add the cooked and fluffed rice, spreading it into a single even layer. Let it cook undisturbed for about 3 minutes to form a crispy crust on the bottom. Carefully break up the rice crust and drizzle in the soy sauce, stirring gently to combine.
- Combine All Ingredients: Return the sautéed vegetable-bean mixture, chopped eggs, the green parts of the scallions, and chopped cilantro to the skillet with the rice. Stir everything together and cook until heated through, about 2-3 minutes. Adjust seasoning with additional salt and pepper if needed, then serve hot.
Notes
- Rinsing the basmati rice multiple times removes excess starch, preventing the rice from becoming sticky.
- Fluffing the rice after cooking helps keep the grains separate.
- Be cautious when forming the rice crust to avoid burning it; moderate heat and careful timing are key.
- You can substitute the white beans with chickpeas or edamame if desired.
- For a vegan version, omit the eggs or use a tofu scramble instead.
