Type what you have

Ingredients

• ✓ pea
• rotini pasta
• mayonnaise
• lemon pepper seasoning
• mustard
• cherry tomato
• chicken
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Ingredients

• ✓ pea
• bow-tie pasta
• tuna
• celery
• green onion
• dill
• carrot
• mayonnaise
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
3. 3 Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
4. 4 Mix mayonnaise, mustard, salt, and pepper together in a small bowl; blend into tuna pasta mixture until well combined.

By Beth Urban

Ingredients

• ✓ pea
• avocado oil
• chicken breast
• mushroom
• celery
• egg
• white rice
• soy sauce
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ pea
• cooking spray
• onion
• carrot
• butter
• rice
• turkey
• soy sauce
• sesame oil
• egg

Instructions

1. 1 Coat a large pan with cooking spray. Add onion and sauté over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
2. 2 Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

By LBURDICK

Ingredients

• ✓ pea
• cooking oil
• chicken breast
• coconut milk
• red curry paste
• russet potato
• carrot
• fish sauce
• sugar
• makrut lime leaf

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
2. 2 Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.

By uwjester

Ingredients

• ✓ pea
• vegetable oil
• chicken breast
• red bell pepper
• green onion
• garlic
• brown rice
• soy sauce
• rice vinegar

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, bell pepper, green onion, and garlic. Cook and stir until chicken is cooked through, about 5 minutes. Remove chicken mixture to a plate and keep warm.
2. 2 Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add rice; cook and stir to heat through. Stir in soy sauce, rice vinegar, and peas and continue to cook for 1 minute. Return chicken mixture to the skillet; stir to blend with rice. Cook until heated through before serving.

By JOYCE

Ingredients

• ✓ pea
• corn
• water
• egg
• butter
• bacon
• peanut oil
• jasmine rice
• sriracha sauce
• soy sauce
• fish sauce

Instructions

1. 1 Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
2. 2 Whisk 1 tablespoon water and 1 egg together in a small bowl.
3. 3 Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
4. 4 Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
5. 5 Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
6. 6 Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ pea
• chicken broth
• quinoa
• canola oil
• green onion
• corn kernel
• shrimp
• soy sauce
• sesame oil
• cilantro

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
2. 2 While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
3. 3 Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.

By My4NonBlondes

Ingredients

• ✓ pea
• white rice
• basil
• oregano
• chive
• water
• carrot
• corn
• vegetable oil
• pork chop
• soy sauce

Instructions

1. 1 Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
3. 3 Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

By The J's

Ingredients

• ✓ pea
• water
• white rice
• olive oil
• firm tofu
• butter
• egg
• green onion
• carrot
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
3. 3 While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
4. 4 Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.

By ObsessedWithPizza

Ingredients

• ✓ pea
• canola oil
• egg
• carrot
• salt
• black pepper
• garlic
• scallion
• rice
• soy sauce

Instructions

1. 1 Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2. 2 Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3. 3 Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

By SHYLAHRIDGWAY

Ingredients

• ✓ pea
• vegetable oil
• green onion
• ham
• carrot
• egg
• rice
• bean sprout
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir green onions in hot oil for 1 minute. Add ham, peas and carrots, and beaten eggs. Cook and stir until egg is completely cooked. Add cold rice and bean sprouts; cook and stir until rice is heated through. Remove from heat; season with soy sauce, salt, and pepper.

By UBDESIGN

Ingredients

• ✓ pea
• butter
• onion
• garlic
• ground beef
• tomato
• curry powder
• salt
• paprika
• chili powder
• black pepper
• coconut

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes. Stir in beef; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat.
2. 2 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

By Fireman Bill

Ingredients

• ✓ pea
• butter
• pork loin chop
• green onion
• carrot
• broccoli
• egg
• rice
• soy sauce
• garlic powder
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes.
3. 3 Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set.
4. 4 Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger.
5. 5 Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy!

By Olies

Ingredients

• ✓ pea
• egg
• soy sauce
• butter
• garlic
• green onion
• carrot
• onion
• pork chop
• rice
• salt
• black pepper

Instructions

1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Ingredients

• ✓ pea
• vegetable oil
• onion
• ginger
• chicken
• tomato sauce
• soy sauce
• oyster sauce
• garlic salt
• red bell pepper
• potato
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
2. 2 In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

By JLOBITOS

Ingredients

• ✓ pea
• vegetable oil
• sweet onion
• ginger
• garlic
• pineapple
• red bell pepper
• white rice
• soy sauce
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.
2. 2 Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
3. 3 Garnish with green onion and sesame seeds before serving.

By lutzflcat

Ingredients

• ✓ pea
• sesame oil
• olive oil
• shrimp
• carrot
• corn
• garlic
• egg
• rice
• green onion
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until bright pink outside and meat is opaque, about 3 minutes, flipping halfway through.
2. 2 Transfer shrimp to a plate using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Set aside.
3. 3 Add peas and carrots and corn to the skillet; cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, add eggs to the other side; cook to scramble, stirring as necessary, 3 to 4 minutes.
4. 4 Add shrimp, rice, and green onions to the skillet; stir. Drizzle with soy sauce; season with salt and pepper. Stir to combine. Cook until shrimp is reheated, about 2 minutes.

By MonkeyMama

Ingredients

• ✓ pea
• vegetable oil
• green onion
• garlic
• ginger root
• ground pork
• soy sauce
• soft tofu
• water
• oyster sauce
• cornstarch
• salt
• white pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
2. 2 Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.

By sbm7

Ingredients

• ✓ pea
• onion
• carrot
• canola oil
• rice
• kosher salt
• black pepper
• garlic
• soy sauce
• egg
• green onion
• mayonnaise
• sriracha
• rice vinegar

Instructions

1. 1 Set an oven rack in the center of the oven and preheat the oven's broiler.
2. 2 Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
3. 3 Broil in the preheated oven for 5 minutes.
4. 4 Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
5. 5 Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.
6. 6 Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
7. 7 Drizzle Sriracha mayo over fried rice and sprinkle with green onions.

By Nicole McLaughlin

Ingredients

• ✓ pea
• soy sauce
• sesame oil
• ginger
• white pepper
• olive oil
• onion
• garlic
• carrot
• corn
• brown rice
• pineapple
• ham
• green onion

Instructions

1. 1 Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl.
2. 2 Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
3. 3 Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

By Misty Noelle

Ingredients

• ✓ pea
• peanut oil
• egg
• ginger root
• garlic
• teriyaki sauce
• lime juice
• brown sugar
• salt
• red pepper flakes
• rice
• carrot
• broccoli
• green onion

Instructions

1. 1 Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
2. 2 Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
3. 3 Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

By janice tofuri

Ingredients

• ✓ pea
• chicken broth
• oyster sauce
• soy sauce
• white sugar
• peanut oil
• curry powder
• garlic
• ginger root
• red bell pepper
• red onion
• green onion
• shrimp
• rice noodle

Instructions

1. 1 Combine chicken broth, oyster sauce, soy sauce, and sugar in a small bowl; set aside.
2. 2 In a large skillet, heat oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken broth mixture and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until the dish is heated thoroughly. Serve immediately.

By Martorella

Ingredients

• ✓ pea
• water
• quinoa
• salt
• soy sauce
• teriyaki sauce
• sesame oil
• olive oil
• carrot
• onion
• scallion
• garlic
• ginger
• egg

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
2. 2 Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
3. 3 Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
4. 4 Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
5. 5 Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

By chris

Ingredients

• ✓ pea
• pork tenderloin
• soy sauce
• red wine
• brown sugar
• honey
• cinnamon
• garlic
• vegetable oil
• egg
• rice
• onion
• bean sprout
• soy sauce
• green onion

Instructions

1. 1 Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
3. 3 Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
5. 5 Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

By TOMMYGRRL723

Ingredients

• ✓ pea
• luncheon meat
• sesame oil
• onion
• rice
• carrot
• egg
• soy sauce
• sriracha
• egg
• salt
• black pepper
• nori
• scallion
• sesame seed
• black sesame seed

Instructions

1. 1 Heat a large skillet over medium-high heat; add Spam. Cook until lightly browned, 5 to 7 minutes; transfer to a plate.
2. 2 Heat sesame oil in the same skillet until shimmering, about 1 minute. Add onion; sauté until slightly softened, about 5 minutes. Reduce heat; add rice and frozen vegetables; cook and stir until heated through, about 5 minutes. Push rice mixture to edges of skillet; add 4 beaten eggs to center. Cook and stir until curds form, 3 to 4 minutes.
3. 3 Stir ½ Spam into scrambled eggs, then stir into rice mixture to combine. Add soy sauce and Sriracha; stir, then remove from heat.
4. 4 Crack remaining 4 eggs into a separate skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes; season with salt and black pepper.
5. 5 Place fried eggs on top of fried rice; add remaining ½ Spam. Garnish with nori, scallions, and sesame seeds.

By Matthew Francis

Ingredients

• ✓ pea
• flank steak
• white sugar
• kosher salt
• black pepper
• cornstarch
• vegetable oil
• egg
• onion
• garlic
• ginger
• water
• white rice
• soy sauce
• white vinegar
• sesame oil

Instructions

1. 1 Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2. 2 Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3. 3 Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4. 4 Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

By jacquelinefontillashotmailco

Ingredients

• ✓ pea
• cucumber
• green onion
• cilantro
• monosodium glutamate
• white pepper
• salt
• white sugar
• fish sauce
• soy sauce
• sriracha sauce
• jasmine rice
• carrot
• garlic
• onion
• sesame oil
• water
• egg
• canola oil

Instructions

1. 1 Heat 2 teaspoons canola oil in a large skillet or wok over high heat until smoking. Beat eggs and water together in a bowl until smooth, then pour into the skillet. Cook eggs in hot oil briefly to begin to firm, then scramble lightly with a wooden spoon until cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
2. 2 Pour 1 teaspoon sesame oil into the same skillet. Add enough canola oil to cover the cooking surface and heat to smoking. Sauté onion and garlic in hot oils until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the skillet.
3. 3 Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.
4. 4 Stir Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into rice mixture; continue to cook and stir until rice grains no longer stick together, 2 to 3 minutes more. Remove the skillet from heat. Sprinkle cilantro and 2 tablespoons green onion over rice; toss to mix.
5. 5 Peel cucumber skin with a vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve fried rice in the middle of the platter; top with remaining 2 tablespoons green onion and additional white pepper.

By Gigachip

Ingredients

• ✓ pea
• soy sauce
• bean sprout
• egg
• sesame oil
• white pepper
• broccoli
• water chestnut
• snow pea
• carrot
• vegetable broth
• garlic
• green onion
• mushroom
• peanut oil
• brown rice
• chicken breast
• rice vinegar
• cornstarch
• egg

Instructions

1. 1 Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
2. 2 Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
4. 4 Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
6. 6 Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pea
• bay leaf
• curry powder
• brown sugar
• fish sauce
• carrot
• red bell pepper
• yellow bell pepper
• green bell pepper
• sweet onion
• chicken stock
• chicken breast
• salt
• cumin
• paprika
• cayenne pepper
• coconut milk
• garlic
• ginger
• red curry paste
• peanut oil
• jasmine rice
• water
• potato

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 10 to 15 minutes. Drain.
2. 2 Meanwhile, bring 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Meanwhile, heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic in hot oil until fragrant, about 1 minute. Stir in coconut milk until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
4. 4 Stir chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas; cover the skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

By Matt